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Mint Julep
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 3
Handle the glass carefully so as not to destroy the frosting on the outside.
Presented as published in 1902. 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 Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 216. The excerpt below is the record exactly as published.
Mint Julep Put one-half teaspoonful of orange bitters in a large glass with three sprigs of mint. Grush the mint in the bitters and then add one Sherry glass of Italian vermouth and one Sherry glass of rye whiskey. FiU the glass about one-quarter full of iinely shaved ice, stir a little, then fili the glass with fine ice. Add a few thin slices of orange and pineapple, a few straw- berries, and two or three sprigs of mint
Cook this with the app: pantry check, scaling, and the assistant.