Mint Sauce
From The home science cook book, 1902
Proportions may be varied.
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 home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 30. The excerpt below is the record exactly as published.
Mint Sauce. Spearmint is preferred, though peppermint is some- times used. It should be young and fresh, well washed and drained, or dried on a cloth, and chopped. The chopped mint is then mixed with sugar, either brown, granulated, or powdered, the latter extracting the juices more rapidly. After this has stood for a time, vinegar is added, and the whole left for an hour or two before serving. These proportions may be varied : One-half cup of chopped mint, one-fourth cup of sugar, one cup of vinegar
Cook this with the app: pantry check, scaling, and the assistant.