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Mint Julep

From Bride's cook book (1920).

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A historical recipe

Bride's cook book, by Kan.) Women's Civic Center Club (Hutchinson (1920).

United States

Known as an American recipe, with similar versions prepared across other nations.

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

Ingredients 1 ingredient

  1. 1 quart water

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. Boil 1 quart water and 2 cups sugar 20 minutes.
  2. Separate 12 large sprigs of mint in pieces, cover with boiling water and stand covered for 5 minutes.
  3. Strain and add to syrup.

Plating

Cookware for this recipe

  • Saucepan
  • Sieve
Source http://creativecommons.org/publicdomain/zero/1.0/
Credit

From Bride's cook book (1920), printed page 167, digitised by the Internet Archive: https://archive.org/details/BridesCookBook

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.