Mint Candy
From Waldensian cookery, 1957
Makes one pound; best made in winter.
Presented as published in 1957. 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 Waldensian cookery (1957), page 44. The excerpt below is the record exactly as published.
MINT CANDY 2 cups sugar 1 cup boiling water 1/3 cup butter 5 drops peppermint oil generous pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.