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Mint Julep
From Soyer's standard cookery, 1912
Serves 10
Garnish with fresh mint leaves and whole strawberries.
Presented as published in 1912. 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
266Calories
2 gProtein
60 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories266 kcal
Protein1.7 g
Carbohydrates60 g
Fiber2.7 g
Sugars47 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium91 mg
Potassium218 mg
Calcium54 mg
Iron3.2 mg
Magnesium18 mg
Phosphorus32 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C56 mg
Vitamin A1.8 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate26 mcg
Choline7.3 mg
Caffeine0 mg
Water279 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 269. The excerpt below is the record exactly as published.
Mint Julep. One quart of water, two cups of sugar, one pint of claret wine, one cup of strawberry juice, one cup of orange juice, juice of eight lemons, one and a half cups of boiling water, twelve sprigs of fresh mint
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