Mint Sauce
A historical recipe from Substitutes for Flesh Foods, by Edwin Giles Fulton.
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A historical recipe
Substitutes for Flesh Foods: Vegetarian Cook Book, by Edwin Giles Fulton. Project Gutenberg eBook #43879.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Method
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- Mint, ¼ cup.
- Sugar, ⅓ cup.
- Lemon juice, ½ cup.
- Mix all together, set on the side of the range where the sugar will melt, and the sauce be hot, but it must not get too hot.
- Serve with protose or meat substitutes.
Plating
Cookware for this recipe
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Saucepan