Mint Brandy
From Colonial recipes, from old Virginia and Maryland manors, 1907
This is a specific for some forms of bowel trouble.
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.
MINT BRANDY {Hampton) Gather the mint at a season when the sun is hot — say, July; use only the tender shoots. Strip off the leaves and cover them with brandy in an open bowl and allow it to remain in the sun for three or four hours, according to the strength of the mint flavor desired. Strain without bruising, and then sweeten to taste
Cook this with the app: pantry check, scaling, and the assistant.