Mint Sauce
From My mother's cook book, 1902
Two tablespoonfuls of white wine can be substituted for the cold water.
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 My mother's cook book (1902) by Matilda Lees Dods, page 73. The excerpt below is the record exactly as published.
Two tablespoonfuls of chopped mint, six tablespoonfuls of vinegar, two tablespoonfuls of cold water, three tablespoonfuls of sugar
Cook this with the app: pantry check, scaling, and the assistant.