Cream Mints
From A textbook of domestic science for high schools, 1913
Weigh candies and compute their cost.
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 A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 21. The excerpt below is the record exactly as published.
Cream Mints Melt fondant over hot water, stirring constantly; flavor with peppermint or wintergreen to taste, and add desired coloring
Cook this with the app: pantry check, scaling, and the assistant.