Cold Mint Sauce
From Buckmaster's cookery, 1887
Ingredients should be thoroughly mixed.
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 94. The excerpt below is the record exactly as published.
COLD MINT SAUCE. TO MAKE HALF A PINT. Ingredients. Mint. Sugar. Vinegar. 1. Take three ounces of brown sugar, three table- spoonfuls of young mint, previously picked and washed and finely minced. 2. Add half a pint of vinegar
Cook this with the app: pantry check, scaling, and the assistant.