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Mint Julep
From The home cook book, 1905
Serves 2
The amount given is for small glasses and should be increased according to the size of glasses used.
Presented as published in 1905. 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
9Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories9 kcal
Protein0.1 g
Carbohydrates1.8 g
Fiber0 g
Sugars0.9 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium46 mg
Potassium29 mg
Calcium2.1 mg
Iron0.1 mg
Magnesium2.1 mg
Phosphorus3.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C5.3 mg
Vitamin A0.3 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
Folate4 mcg
Choline0.8 mg
Caffeine0 mg
Water21 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 213. The excerpt below is the record exactly as published.
MINT JULEP The original concoction from which this drink derives its name was first invented in the South. It was made of rum and brandy undiluted, excepting for a little fine ice. The receipt given here can be partaken of without serious results. Place one tablespoon each of red raspberry, lemon, orange juices and dry sherry in glasses filled with shaved ice. Ar- range sprigs of mint in each one
Cook this with the app: pantry check, scaling, and the assistant.