Mint Sauce for Spring Lamb
From La cuisine creole, 1885
Presented as published in 1885. 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 La cuisine creole (1885) by Lafcadio Hearn, page 18. The excerpt below is the record exactly as published.
MINT SAUCE FOR SPRING LAMB. Wash carefuUy a cup of tender green spear mint, chop it fine, and mix with it half a cup of sugar and a cup of good vinegar
Cook this with the app: pantry check, scaling, and the assistant.