Mint Samhal
From The "Queen" cookery books: Breakfast and Lunch Dishes, 1904
Presented as published in 1904. 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 The "Queen" cookery books: Breakfast and Lunch Dishes (1904) by S. Beaty-Pownall, page 51. The excerpt below is the record exactly as published.
Mint Samhal is made like the cocoanut sambal, using well blanched and dried mint instead of the nut
Cook this with the app: pantry check, scaling, and the assistant.