Cream Mints

Name: Cream Mints
Ingredients: one and one-half cups sugar; two tablespoons Karo; one-fourth cup water; beaten white of one egg; flavor with peppermint extract

From Natchez recipes, 1900

Presented as published in 1900. 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

1249Calories

3 gProtein

318 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories1249 kcal

Protein3.2 g

Carbohydrates318 g

Fiber0 g

Sugars318 g

Total Fat1 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium18 mg

Potassium13 mg

Calcium8 mg

Iron0.2 mg

Magnesium2.2 mg

Phosphorus0.3 mg

Zinc0.1 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water92 g

As published

This recipe was extracted from Natchez recipes (1900), page 9. The excerpt below is the record exactly as published.

CREAM MINTS Boil one and one-half cups sugar, two tablespoons Karo, one-fourth cup water. Pour slowly onto beaten white of one egg, flavor with peppermint extract

Cook this with the app: pantry check, scaling, and the assistant.