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After-Dinner Mints
From Boston Cooking-School cook book, 1896
Serves 3
For variety, color with food color and flavor with vanilla, orange, or lemon extract.
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
663Calories
3 gProtein
165 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories663 kcal
Protein3.1 g
Carbohydrates165 g
Fiber2.2 g
Sugars134 g
Total Fat1.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium449 mg
Potassium123 mg
Calcium128 mg
Iron13 mg
Magnesium12 mg
Phosphorus28 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.3 mg
Folate53 mcg
Choline5.1 mg
Caffeine0 mg
Water162 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 301. The excerpt below is the record exactly as published.
AFTER-DINNER MINTS 2 cups sugar 14 teaspoon cream of tartar 2% cup boiling water 1 teaspoon vinegar Few drops oil of peppermint
Cook this with the app: pantry check, scaling, and the assistant.