Mint Sauce
From The "Queen" cookery books: Vegetables, 1902
The fineness of the mint and resting time are crucial for flavor.
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 The "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 37. The excerpt below is the record exactly as published.
mint sauce made thus : Chop enough fresh and well washed mint to fill a quarter of a -pint measure, then mix with it a gill of good vinegar, half a gill •of cold water, and l^oz. of caster sugar
Cook this with the app: pantry check, scaling, and the assistant.