Mint Vinegar
From The encyclopaedia of practical cookery, 1892
Serves 8
This is a substitute when fresh mint cannot be obtained and should be served with lamb.
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
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 543. The excerpt below is the record exactly as published.
Mint Vinegar. — Fill loosely a large wide-mouthed bottle with fresh clean Mint-leaves, pour in sufficient vinegar to cover
Cook this with the app: pantry check, scaling, and the assistant.