Mint Sauce
From Home cookery, 1898
The exact quantity of mint and sugar cannot be given, as they vary according to taste.
Presented as published in 1898. 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 Home cookery (1898) by North Midland School of Cookery, page 71. The excerpt below is the record exactly as published.
Mint Sauce- Wash some freshly-gathered mint, chop it finely, put it into a sauce tureen with white sugar. Pour over the mint some vinegar.
Cook this with the app: pantry check, scaling, and the assistant.