In historic American cookbooks, recipes abound for preparations of mint with lamb or peas. "Cooking from Old Creole Days," a 1904 book, contains a smattering of recipes for mint vinegars ("a very agreeable addition to cold meat, soups, sauces..."), desserts (i.e. mint sherbet made of brandy, sherry, and egg whites), and some curious soups. One recipe, "Soup Without Meat," directs the cook to "stew" in butter cucumbers, lettuce, mint, and other aromatics before adding to a boiling pot of peas. The 1864 book "Complete Cook" describes "a cheap soup" that is a concoction of lean beef, various vegetables, and a red herring to which the cook adds spinach, boiled celery, fried bread, and dried mint just before serving.