Mint Sauce
From Anson County cook book, 1928
Presented as published in 1928. 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 Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 10. The excerpt below is the record exactly as published.
MINT SAUCE Three tablespoons of finely chopped mint leaves, two tablespoons of sugar. Cover with six tablespoons of vinegar
Cook this with the app: pantry check, scaling, and the assistant.