Estimated Nutrition (whole recipe, rough)
Counts 5 of 8 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Cider | not in our table | 0 |
| Peppermint | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one-half cupful of cider vinegar
- two tablespoonfuls of mint
- two teaspoonf uls of powdered sugar
- 70 sauces
- three parts olive oil
- one part lemon juice
- lemon juice
- salt
Directions
(For Roast Lamb.)
Sweeten one-half cupful of cider vinegar with two teaspoonf uls of powdered sugar; stand on back of stove until thoroughly dissolved. Wash and finely chop two tablespoonfuls of mint; pour the vinegar over same and let stand until well seasoned,
70 SAUCES.
In making salads, place all meat, vegetables, celery, or nuts in a dish and cover with three parts olive oil and one part lemon juice, with a generous pinch of salt. Let it marinate for one and a half or two hours. All dressing not absorbed must be drained off, the salad mixed, and the dressing to be served poured on.
Wash thoroughly all lettuce; dry by shaking it, and tie up in a napkin. Put away in the coolest part of the ice box.
To be good, all salads must be cold, the lettuce crisp and dry, or the dressing will not adhere to it.