Nuttolene with Mint Sauce
From Healthful cookery, 1904
One fourth of a teaspoonful of dry mint may be used in place of the fresh mint, but it is not so good.
Presented as published in 1904. 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 Healthful cookery (1904) by E. E. Kellogg, page 23. The excerpt below is the record exactly as published.
Nuttolene with Mint Sauce. — Broil Nuttolene according to above directions, and serve with the following — *Mint Sauce. — i tablespoonful chopped mint (fresh), 2 tablespoonfuls lemon juice, i tablespoon- ful sugar. Stir until the sugar is dissolved. When served over hot dishes, let it get just warm, but not hot. It should not stand long after being prepared. One fourth of a teaspoonful of dry mint may be used in place of the fresh mint, but it is not so good. ^Broiled Nuttolene with Chili Sauce. — Cut Nut- tolene into slices one half to three quarters of an inch thick, and broil in a wire broiler over the coals to a delicate brown. Serve with the following — *Chili Sauce. — i quart stewed tomatoes (not strained), I large onion, sliced, i teaspoonful celery salt, y2 tablespoonful sugar,
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