Mint Sauce
From Cold dishes for hot weather, 1896
Presented as published in 1896. 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 Cold dishes for hot weather (1896) by Ysaguirre., page 13. The excerpt below is the record exactly as published.
MINT SAUCE Wash, pick, and mince the mint ; place in a sauce-bowl with some sugar and vinegar ; stir until the sugar is dissolved. MAYONNAISE DRESSING Chill the yolk of a raw egg on ice ; then put the yolk on a very cold plate, and add a little salt and a gill of olive-oil, drop by drop, stirring constantly in the same direc- tion ; when it forms a cream, add a teaspoon- ful of French mustard and a tablespoonf ul of cider vinegar; stir all the time to keep from curdling. Lemon -juice or tarragon vinegar may be used instead of the cider vinegar. MINT AND PARSLEY SAUCE Take equal quantities of mint and parsley
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Cook this with the app: pantry check, scaling, and the assistant.