Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mint | 2 tbsp fresh (3g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- three tablespoonfuls of chopped mint
- three tablespoonfuls of brown sugar
- half pint of vinegar
- one tablespoonful of granulated gelatine stand
- one cup of 28
- a saltspoonful of salt
Directions
An untrained cook with an untrained palate cannot make a perfect sauce. Sauces and soups are the fine arts of cookery, and the person who undertakes them must understand tastes and flavors, as well as chemistry. Cold butter put into a hot saucepan spoils the sauce ; saucepan and butter must heat slowly together, and the butter must not be left to boil, or both flavor and digestibility are spoiled. An iron saucepan will not produce a delicate sauce. Keep a dainty white granite pan especially for sauces.
Each sauce should be fitted or adapted to the vegetable or meat or fish with which it is to be served. Fish requires a slightly acid sauce ; for it either lemon juice or vinegar may be used. Roots used as vegetables, such as turnips, carrots, etc., not containing much nourishment, may be covered with a cream or an egg sauce. Asparagus, summer squash, cooked radishes, artichokes are better with sauce Hollandaise.
The chief causes of failure in even the more simple sauces are the use of inferior materials, and the lack of constant stir- ring, and careful attention while the sauce is heating. Lard or suet cannot be substituted for good, sweet butter. Corn starch or coarse flour will not take the place of fine flour. Ingredi- ents must be carefully measured. — Mrs. Rorer.
Mint Sauce for Lamb. — Three tablespoonfuls of chopped mint, three tablespoonfuls of brown sugar, half pint of vinegar and a saltspoonful of salt. Stir well until the sugar is dis- solved. Do not heat. — Mrs. J. E. Ryley.
Mint Jelly. — Let one tablespoonful of granulated gelatine stand for some time in cold water to cover. Boil one cup of