drink

Mint Julep

Name: Mint Julep
Ingredients: one lump of sugar to every person; two or three extras; half a pint; several sprigs of mint; two jiggers of whiskey; one of syrup

From Southern Recipes, 1913

Adjust whiskey or brandy as needed.

Presented as published in 1913. 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

175Calories

4 gProtein

38 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories175 kcal

Protein3.7 g

Carbohydrates38 g

Fiber2.6 g

Sugars0.2 g

Total Fat1.2 g

Saturated Fat0.2 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.5 g

Cholesterol0 mg

Sodium537 mg

Potassium65 mg

Calcium152 mg

Iron16 mg

Magnesium14 mg

Phosphorus33 mg

Zinc0.2 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C0.1 mg

Vitamin A0.8 mcg

Vitamin E0 mg

Vitamin K1.2 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)4 mg

Folate64 mcg

Choline6.2 mg

Caffeine0 mg

Water192 g

As published

This recipe was extracted from Southern Recipes (1913) by Laura Thornton Knowles, page 15. The excerpt below is the record exactly as published.

one lump of sugar to every person and two or three extras. Put into a pitcher with several sprigs of mint and pour over this boil- ing water (half a pint) ; set aside to cool. Have julep glasses ready (by rubbing the rims with lemon and dipping in granulated sugar to frost them), fill glasses with crushed ice and stick a sprig of mint in die sides, also straws. Then take the syrup and put two jiggers of whiskey to one of syrup

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