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Mint Julep

From Candlelight tea (1910).

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A historical recipe

Candlelight tea, by Lina Dunlap (1910).

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. one teaspoonful of sugar

Method

  1. Each glass of julep should be made separately.
  2. Take about six fresh mint leaves, crush in bottom of glass, add one teaspoonful of sugar, fill within tv^^o inches of top with crushed ice, then fill glass with whiskey, put on cover at once and let stand for five minuies.
  3. When cover is removed the glass will be frosted.
  4. Julep should always be made in the tall narrow glass, using metal cover.

Plating

Cookware for this recipe

  • Whisk
Source not stated by archive.org
Credit

From Candlelight tea (1910), printed page 12, digitised by the Internet Archive: https://archive.org/details/candlelightteabo00dunl

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.