Mint Sauce
From Practical home cookery, 1906
Adjust vinegar to taste; too much can overpower the mint.
Presented as published in 1906. 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
48Calories
0 gProtein
13 gCarbs
0 gFat
Full nutrition (15 nutrients)
Calories48 kcal
Protein0 g
Carbohydrates13 g
Sugars13 g
Total Fat0 g
Sodium0.1 mg
Potassium0.3 mg
Calcium0.1 mg
Iron0 mg
Magnesium0 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Water0 g
As published
This recipe was extracted from Practical home cookery (1906) by A. G. Payne, page 44. The excerpt below is the record exactly as published.
mint sauce requires mint seems some- what of a truism ; but nevertheless this seems the point generally overlooked, especially at hotels, where the habit seems to be to send up mint in the very smallest possible quantity, and vinegar in exactly opposite proportions. Chop up enough fresh mint to half-fill a tea-cup, add about a table -spoonful of moist sugar, about three-parts of a tea-cupful of vinegar, and half a tea-cupful of water
Cook this with the app: pantry check, scaling, and the assistant.