Mint Sauce
From The complete cook book, 1900
Serves 1
Serve with spring lamb.
Presented as published in 1900. 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 The complete cook book (1900) by Rees, Jennie Day Mrs., page 81. The excerpt below is the record exactly as published.
MINT SAUCE— SERVE WITH SPRING LAMB. Wash carefully one cup of tender green spearmint. Chop it fine and crush into one-half cup of brown sugar. Let stand fifteen minutes, then add one cup of good vinegar and one saltspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.