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Mint-julep

From Diet in illness and convalescence (1899).

Source and licence

From Diet in illness and convalescence (1899), printed page 115, digitised by the Internet Archive: https://archive.org/details/8506519.nlm.nih.gov

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

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Ingredients

Method

  1. of this julep from guest to guest in Virginia country houses, before breakfast, as it was believed to avert malarial fever.
  2. Egg Cordtal (Lady St.
  3. Clair, in Dainty Dishes) " One table-spoonful of cream ;
  4. the white of a very fresh egg;
  5. one table-spoonful of brandy.
  6. First whip the egg nearly to a froth, then add the cream, and whip both together;
  7. add the brandy by degrees, and mix well.
  8. Do not let it stand after it is made.
  9. This is very nourishing, and will stay on the stomach when nothing else will.
  10. The receipt was given me by the late Professor Miller, of Edinburgh.' The present writer would suggest the addition of a teaspoonful of sugar.
  11. Egg and Lemon An egg, beaten up with the juice of a lemon and a teaspoonful of sugar, is often beneficial in fever.
  12. Claret-cup (No.
  13. 1) To a quart of claret allow half a cupful of lumpsugar, four oranges, four lemons, and a cupful of black or half a cupful of green tea.
  14. Rub the sugar over the oranges and lemons to obtain their zest ;
  15. squeeze the fruit, and add the juice, the sugar, and the tea, with some shreds of orange and lemon peel, to the claret.
  16. Let it stand for twelve hours, strain, and serve very cold, but with no ice in it ;
  17. adding, just before serving, slices of orange, pineapple, or other fruit.
  18. Or two table-spoonfuls of brandy may be added to the mixture given above, and the whole poured over a block of ice and served immediately.
  19. Claret-cup (No.
  20. 2) To one pint of claret add four ounces of sugar, a pint of the juice of any fruit in season, strained, a gill of curacoa or other liqueur, and a pint of soda-water.
  21. Add strawberries, sliced pineapples, oranges, or other fruit, and pour into glasses over crushed ice.
  22. A Glass of Cream There is no beverage more wholesome for a convalescent than a glass of fresh, sweet cream.
  23. With the addition of a cold roll, or a health-food cracker biscuit, and perhaps a baked apple, it is a meal in itself.
  24. It is preferable to a repast with tea or coffee.
  25. A glass of cream served at a Vienna cafe is partly whipped.