Candied Mint Leaves
From Around-the-world cook book, 1913
Serves 8
Presented as published in 1913. 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
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 92. The excerpt below is the record exactly as published.
CANDIED MINT LEAVES Prepare fondant, and when the syrup is boiled, so that it ** hairs," remove it from the fire, stir a little, and dip each small spray of mint into it, laying them afterwards on but- tered paper to harden. CANDIED VIOLETS Candied violets may be prepared in the same way as candied mint leaves. The syrup may be colored by using grape juice
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