Mint Sauce
A historical recipe from Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920).
A historical recipe
Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920). Project Gutenberg eBook #17438.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: food kept without cooking or cold storage. Check current food-safety guidance before following this.
- Storage. The keeping times and places here are from before refrigeration. Follow current storage guidance.
Ingredients 4 ingredients
- a bunch of mint fine
- Three-quarters cup of water
- One-quarter cup of sugar
- one-half cupful of white wine vinegar
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- 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
Chef Wood
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- Shred a bunch of mint fine, and then place in a saucepan and add Three-quarters cup of water, One-quarter cup of sugar.
- Bring to a boil and cook slowly for ten minutes.
- Add one-half cupful of white wine vinegar and remove from the fire.
- Let stand for one-half hour and then strain.
- Leftover portions may be bottled and the bottles stored in a cool place for future use.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Sieve