Mint Sauce
From Cookery for busy lives and small incomes, 1890
Presented as published in 1890. 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 Cookery for busy lives and small incomes (1890) by Mary Harrison, page 19. The excerpt below is the record exactly as published.
1 table-spoonful of moist sugar. Method. — Peel and core the apples, put them into a saucepan or stewing-jar (the latter is best) with the sugar, and simmer until the apples are soft. Beat them to a pulp with a fork and stir in the dripping. Mint Sauce Ingredients. — 2 tablespoonfuls of finely chopped mint, a teacupful of vinegar
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