Mint Punch
From The Columbian club cook book of tested recipes (1906).
A historical recipe
The Columbian club cook book of tested recipes, by Columbian club, Boise, Id. [from old catalog] (1906).
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 2 ingredients
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.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Boil 1 quart water and one-half pound sugar for five minutes.
- Remove the leaves from 10 good sized stalks of mint, wash, chop fine, pound to a pulp, work this gradually into the hot syrup, cool and add the juice of 2 lemons and freeze.
- Nice to serve with lamb.
- Mrs.
- N.
- M.
- Perkins.
Plating
Cookware for this recipe
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Saucepan
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Mortar and pestle
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Chef's knife
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Cutting board