Recipes

Mint Sauce

Recipe No. 506 from the U.S. Army's WWII cookbook — Sauces. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Army TM10-412 · Sauces

Serves 2 quarts 100 servings, one mess kit spoon each.
View source — TM 10-412 Army Recipes (War Department, 1944) ↗

Recipe No. 506 from the U.S. Army’s WWII cookbook — Sauces. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Ingredients

  • Mint, fresh, chopped — 8 ounces (1½ No. 56 dippers)
  • Sugar, granulated — 1 pound (½ No. 56 dipper)
  • Vinegar — 2 quarts (2 No. 56 dippers)

Directions

  1. Wash mint thoroughly; remove stems and old leaves. Drain and chop.
  2. Mix mint and sugar; allow to stand 30 to 60 minutes.
  3. Add vinegar; allow to stand 1 hour.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Mint, fresh, chopped — ⅔ oz Sugar, granulated — 1¼ oz Vinegar — 10¼ tbsp

Serve with roast lamb or broiled lamb chops.

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 506, Sauces. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints. NOTE: a quantity on the scanned page was unclear — check the PDF in the Reference Library.