The Boston Cooking-School Cook Book

The book that taught America to measure. Fannie Farmer's 1896 classic replaced the pinch, the lump and the teacup of the old receipts with the level cup and the level spoon — and then filled eight hundred pages with what to do next.

Home › Fish And Meat Sauces › Mint Sauce

Mint Sauce

1/4 cup finely chopped mint leaves 1½ 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.

Read next

← Cauliflower SauceCurrant Jelly Sauce →