Mint Sauce
From Kentucky receipt book, 1903
Serves 6
Serve cold.
Presented as published in 1903. 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 Kentucky receipt book (1903) by Mary Harris Frazer, page 40. The excerpt below is the record exactly as published.
mint sauce. Mint Sauce. Chop fine 3 tablespoons of young mint, add to it 2 tablespoons of powdered sugar. Pour over 6 tablespoons of white wine vinegar
Cook this with the app: pantry check, scaling, and the assistant.