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Mint Sauce
From The "A1" cookery book, 1901
Serves 4
Presented as published in 1901. 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
6Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (15 nutrients)
Calories6 kcal
Protein0 g
Carbohydrates1.6 g
Sugars1.6 g
Total Fat0 g
Sodium0 mg
Potassium0 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 "A1" cookery book (1901) by H. N. L., page 60. The excerpt below is the record exactly as published.
Mint Sauce. — Pick the leaves from the stalks, wash well and dry them in a cloth. Chop as finely as possible, and for every spoonful of mint allow half as much castor sugar. Mix the mint and sugar and leave it some time to bring out the flavour of the mint, then add twice as much vinegar as you have mint
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