Mint Sauce

Ingredients

• Chopped mint leaves, 1/4 cup
• Powdered sugar, 1 tablespoon
• Vinegar, 1/4 cup
• Boiling water, 1/4 cup

Method

1. 1

   Chop mint leaves very fine before measuring.

2. 2

   Put in earthenware bowl and add vinegar in which sugar has been dissolved.

3. 3

   Over all pour the boiling water, cover instantly and set in a pan of hot water to diffuse.

4. 4

   The sauce will be ready to use in half an hour.

5. 5

   May or may not be strained.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 101. The excerpt below is the record exactly as published.

Boiling water, y2 cup. Beat the yolks till very light, add butter thoroughly creamed, lemon juice, seasoning and boiling water. Heat whole mixture over hot water till it is thick and creamy. MEAT, POULTRY AND ENTREES. 219 HORSERADISH SAUCE. Bread crumbs, 4 tablespoons. Vinegar, 2 tablespoons. Horseradish, 4 tablespoons. Paprika, y2 teaspoon. Powdered sugar, 1 teaspoon. Thick white sauce, 1 cup. French mustard, l/2 teaspoon. Salt and pepper. Mix ingredients in order given, stirring in each one before add- ing next. Heat over hot water and serve very hot. MINT SAUCE. Chopped mint leaves, 14 cup. Powdered sugar, 1 tablespoon. Vinegar, 14 cup.

Cook this with the app: pantry check, scaling, and the assistant.