Mint Sauce
From The century cook book, 1894
Serves 6
Serve with roast lamb.
Presented as published in 1894. 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 century cook book (1894) by Jennie A. Hansey, page 44. The excerpt below is the record exactly as published.
Mint Sauce. Heat a teacupful of vinegar boiling hot; ^1 put four tablespoonfuls of chopped green mint ■'^ in a bowl, add two tablespoonfuls of sugar
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