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Mint Julep
From Virginia Cookery-book, 1884
Serves 1
Valuable remedy for cholera infantum.
Presented as published in 1884. 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
148Calories
0 gProtein
30 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories148 kcal
Protein0 g
Carbohydrates30 g
Fiber0.1 g
Sugars30 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.5 mg
Potassium6.6 mg
Calcium3.4 mg
Iron0.2 mg
Magnesium1.1 mg
Phosphorus1.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A2.4 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.3 mcg
Choline0 mg
Caffeine0 mg
Alcohol4.6 g
Water35 g
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 144. The excerpt below is the record exactly as published.
Mint Julep. This is so valuable a remedy, especially in cases of cholera infantum^ that every garden should have growing a little patch of branch mint. Put a dessert-spoonful of fine white sugar in the bottom of a tumbler; beat up fine enough ice to fill it; add to it four or five sprigs of mint and a table-spoonful of brandy
Cook this with the app: pantry check, scaling, and the assistant.