Mint Sauce
From The Chicago Record cook book (1896).
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A historical recipe
The Chicago Record cook book, by Chesbrough, Mary Mott, [from old catalog] ed (1896).
United States
Known as an American recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Cook safely
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Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Use the young leaves of mint, chopped fine, adding two tablespoonfuls of sugar to three of mint;
- after mixing add six tablespoonfuls of cider vinegar.
- The same should be made in advance of meal in order to get the full fiavor of the mint.
Cookware for this recipe
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Chef's knife
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Cutting board