Cream Mints
From Colonial recipes, from old Virginia and Maryland manors, 1907
To prepare the mint essence, bruise a generous handful of mint, pour 1 cup of boiling water on it, let it steep for 15 minutes, then strain.
Presented as published in 1907. 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 Colonial recipes, from old Virginia and Maryland manors (1907) by Maude A. Bomberger, page 19. The excerpt below is the record exactly as published.
CREAM MINTS {Weldon) One cup of white sugar, \ cup of mint es- sence; boil together until it will candy in cold water. Remove from the fire, pour into another dish and stir till creamy. Drop quickly with a teaspoon on a marble slab. To prepare the mint essence for the candy, take a generous handful of mint, bruise it gently till the mint oil comes, then pour 1 cup of boiling water on it and let it steep for 15 minutes, then strain and use £ cup of mint essence
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