Mint Sauce
From A guide to modern cookery, 1909
Serves 6
Special sauce for hot or cold lamb.
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 35. The excerpt below is the record exactly as published.
MINT SAUCE Cut finely, Julienne-fashion, or chop, two oz. of mint leaves. Put these in a bowl with a little less than one oz. of white cassonade or castor sugar, one-quarter pint of fresh vinegar, and four tablespoonfuls of water
Cook this with the app: pantry check, scaling, and the assistant.