Mint Sauce
From Harper's cook book encyclopædia, 1902
Serves 4
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 387. The excerpt below is the record exactly as published.
Mint Sauce SAUCES Olive Sauce be sufficient for a pint of oil and vin- egar in proportion. The addition of a few drops of lemon -juice makes mayonnaise look creamy; tarragon vinegar assists the flavor. If the yolk of a hard-boiled egg is added to the raw yolk the dressing is more quickly made and not so apt to curdle. If liked, dry mustard may be added while mixing. Mayonnaise will keep a long time if bottled closely and kept in a cool place. For other forms of mayonnaise dressings, see Salads. Mint Sauce. — Gather a few sprigs of branch mint; pick off the tender young leaves after washing the mint clean ; chop up fine with a common dinner-knife ; put the mint in the bottom of a sauce-boat, add a full table-spoonful of white sugar, two table-spoonfuls of vinegar, and half a gill of ice -wate
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