Mint Sauce
From A bachelors cupboard, 1906
Also served in America with hot roast lamb, but never in England.
Presented as published in 1906. 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
140Calories
0 gProtein
25 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories140 kcal
Protein0 g
Carbohydrates25 g
Fiber0 g
Sugars25 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium5 mg
Potassium5.3 mg
Calcium15 mg
Iron0.1 mg
Magnesium2.5 mg
Phosphorus9.6 mg
Zinc0 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water227 g
As published
This recipe was extracted from A bachelors cupboard (1906) by A. Lyman Phillips, page 50. The excerpt below is the record exactly as published.
vinegar. RADISH German horseradish sauce is grated horse- radish boiled either in gravy or water, to which yolks beaten up in cream and vinegar are added, but not allowed to boil. English horseradish sauce is simply the root grated into vinegar, preferably Tarragon vinegar. Horseradish mustard is an excellent condiment for cold beef, and horseradish butter is made from grated horse- radish, lemon juice, and butter kneaded together for a beefsteak sauce, and served at the famous Beefsteak Club in London. MACE- A French product used for soups, salads, DOINE and garnishing planked steaks. They come VEGE- j'j^ glass, with carrots, turnips, string beans, peas, and green beans, a delightful melange of color, and delicious when served with a plain French dressing as a salad. 119 A BACHELOR'S CUPBOARD Concerning Condiments MANGO are stuffed young melons or cucumbers, PICKLES and an admirable relish with cold cuts. MAYON- is an uncooked salad dressing made from NAISE oil and the yolks of eggs, mustard, lemon juice or vinegar, and salt. MINT is chopped green mint, vinegar, and sugar
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