Mint Sauce

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Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

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  • ¼ cup finely chopped mint leaves.
  • ½ cup vinegar.
  • 1 tablespoon powdered sugar.


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.