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Mint Julep
From Boston Cooking-School cook book, 1896
Serves 1
Presented as published in 1896. 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 Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 20. The excerpt below is the record exactly as published.
MINT JULEP In each tall glass put a sprig of fresh mint, 1 lump of loaf sugar . and a little whisky. Crush with spoon. Set glasses on tray in refrigerator and chill. Fill to the brim with finely shaved ice. Pour in whisky according to taste. Stir gently with long- handled spoon until glasses are frosted, being careful not to touch outside of glass with hands. Put a tiny sprig of mint on each and serve
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