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Mint Sauce
From The home cook book, 1905
Serves 4
Serve with roast lamb.
Presented as published in 1905. 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
Nutrition per serving
12Calories
0 gProtein
3 gCarbs
0 gFat
Full nutrition (15 nutrients)
Calories12 kcal
Protein0 g
Carbohydrates3.1 g
Sugars3.1 g
Total Fat0 g
Sodium0 mg
Potassium0.1 mg
Calcium0 mg
Iron0 mg
Magnesium0 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Water0 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 81. The excerpt below is the record exactly as published.
MINT SAUCE This is a relish with roast lamb — with which meat alone it is eaten. By some tastes it is much liked. Not every one agrees with the Englishman who, when mint sauce was passed him, said, "Thank you, I never eat smells." Be sure your mint is fresh and green and fair. Wash it, strip the leaves from the stems and mince them fine. Put the mince in a bowl and mix with it gradually clear cider vinegar not too strong. If the vinegar is very strong, it is better to dilute it, even to using half water, for sharp vinegar destroys the mint aroma. Add also a teaspoon of sugar
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