Mint Sauce
From The "ideal" cookery book, 1902
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
Nutrition per serving
16Calories
0 gProtein
4 gCarbs
0 gFat
Full nutrition (15 nutrients)
Calories16 kcal
Protein0 g
Carbohydrates4.2 g
Sugars4.2 g
Total Fat0 g
Sodium0 mg
Potassium0.1 mg
Calcium0 mg
Iron0 mg
Magnesium0 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Water0 g
As published
This recipe was extracted from The "ideal" cookery book (1902) by Lilian Clarke, page 13. The excerpt below is the record exactly as published.
Mint Sauce. Chop some mint very finely, and place in a sauce-boat. Add a dessertspoonful of sugar, and enough vinegar to cover it well
Cook this with the app: pantry check, scaling, and the assistant.