Estimated Nutrition (whole recipe, rough)
54
Calories
0g
Protein
0g
Fat
13g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mint | 2 tbsp fresh (3g) | 2 |
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 quarter pint of vinegar into the sauce-boat
- four tablespoonsful of chopped mint
- two tablespoonsful of sugar
- two before dinner that the vinegar may be impregnated
Directions
1
Put four tablespoonsful of chopped mint, two tablespoonsful of sugar, and one quarter pint of vinegar into the sauce-boat. Let it remain an hour or two before dinner that the vinegar may be impregnated with the mint. Used for roast lamb.
By Gibson, Marietta Fauntleroy Hollyday, "Mrs. C. H. Gibson." ·
Recipe sourced from
internet_archive