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Mint Sauce for Lamb
From Cassell's dictionary of cookery, 1892
Serves 4
If after a trial this sauce is found to be too sweet, a less proportion of sugar can be used; but it has been very generally approved when prepared as above. Time, a few minutes to prepare. Sufficient for three or four persons.
Presented as published in 1892. 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
14Calories
0 gProtein
3 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories14 kcal
Protein0 g
Carbohydrates3.1 g
Fiber0 g
Sugars3 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.3 mg
Potassium0.6 mg
Calcium0.9 mg
Iron0 mg
Magnesium0.2 mg
Phosphorus0.5 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.1 mcg
Choline0 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 805. The excerpt below is the record exactly as published.
some fresh young mint, wash and dry them well, and chop them as finely as pos- sible. Put them into a tureen, and cover them with powdered sugar in the proportion of a table-s2:)oonful of sugar to one and a half of mint. Let these remain for half an hour, then pour over them three tahle-spoonf uls of vinega
Cook this with the app: pantry check, scaling, and the assistant.