Mint Sauce (1)
From The encyclopaedia of practical cookery, 1892
Serves 4
Presented as published in 1892. 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 encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 542. The excerpt below is the record exactly as published.
some fresh well- washed Mint-leaves, put them inline liately into a sauce- tureen, pour over just sulficient vinegar to float the chopped leaves, add enough sugar to sweeten the vinegar
Cook this with the app: pantry check, scaling, and the assistant.