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Mint Julep
From Kentucky receipt book, 1903
Serves 8
Presented as published in 1903. 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
271Calories
0 gProtein
59 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories271 kcal
Protein0.3 g
Carbohydrates59 g
Fiber0 g
Sugars57 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium11 mg
Potassium123 mg
Calcium12 mg
Iron0.4 mg
Magnesium11 mg
Phosphorus18 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A1.2 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate10 mcg
Choline2.9 mg
Caffeine0 mg
Water223 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 188. The excerpt below is the record exactly as published.
Mint Julep. One quart of water, 2 cups of sugar, 1 pint of claret wine, 1 cup of strawberry juice, 1 cup of orange juice, juice of 8 lemons, 12 sprigs of fresh mint
Cook this with the app: pantry check, scaling, and the assistant.