Mint Beer (2)
From The encyclopaedia of practical cookery, 1892
Serves 4
Crushed ice may be served in the glasses, or the water and beer may be made icy cold before being poured onto the Mint-leaves.
Presented as published in 1892. 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 The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 541. The excerpt below is the record exactly as published.
1 handful of Mint-leaves, put them into a large jar, pour in 2 tumblerfuls of water and Jgall. of beer
Cook this with the app: pantry check, scaling, and the assistant.