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Mint Sauce

A dish built around finely chopped mint leaves and vinegar.

Fish And Meat Sauces

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • ¼ cup finely chopped mint leaves
  • ½ cup vinegar
  • 1 tablespoon powdered sugar

Steps

  1. Add sugar to vinegar; when dissolved, pour over mint and let stand thirty minutes on back of range to infuse. If vinegar is very strong, dilute with water.

Make it yours (1 variations)

Edition Primary Gutenberg

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Nutrition (estimated, per serving)
Calories51
Protein0.0 g
Fat0.0 g
Carbs7.5 g
Fiber0.0 g
Sodium2 mg

Source

The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States