Mint Julep No. 1

Ingredients

• 1 bunch mint
• juice 6 lemons
• 2 cups ice water
• 2 cups sugar
• 4 cups water

Method

1. 1

   Chop mint; add ice water; let stand overnight.

2. 2

   Boil sugar and water; chill; add lemon juice and mint water.

3. 3

   Serve with crushed ice and garnish with mint leaves.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 116. The excerpt below is the record exactly as published.

1 bunch mint 1 tablespoon powdered sugar 1 cup sherry 1 slice cucumber juice and rind one orange juice of one half lemon Cider Cup 2 cups cider rind of one lemon 1 cup sherry 1 slice cucumber ^ cup brandy few gratings nutmeg large piece ice sugar Lemonade Boil two cups of sugar and four cups water until a rich syrup is formed. Add one cup lemon juice. Dilute with ice water. Orangeade 2 cups sugar -i cup lemon juice 2 cups water | cup orange juice 2 oranges sliced Make the same as Lemonade. Fruit Punch Sufficient to serve twenty-five persons. 4 cups sugar 1 box strawberries hulled 8 cups water and cut in pieces 2 quarts Apollinaris 4 bananas cut in slices 1 pineapple shredded juice of 6 oranges 1 cup fruit juice juice of 3 lemons 298 LOWNEY'S COOK BOOK Boil sugar and water five minutes ; add fruit, ice, Apol- linaris, and water to make the punch right strength. One cup maraschino cherries may be added. Currant Punch 4 cups currant juice 6 lemons 4 cups sugar 6 oranges 12 cups water 2 cups tea Boil sugar and water five minutes ; add tea, juice, lemons and oranges sliced, and a large piece of ice. Milk Punch 1 cup milk 4 teaspoons of sherry, brandy, or 1 teaspoon sugar Madeira few gratings nutmeg Put two lumps of ice in glass; add sugar, milk and wine ; shake, strain, and add nutmeg. Mint Julep No. i 1 bunch mint juice 6 lemons 2 cups ice water 2 cups sugar 4 cups water Chop mint ; add ice water ; let stand over night. Boil sugar and water ; chill ; add lemon juice and mint water. Serve with crushed ice ; garnish with mint leaves. Mint Julep No. 2 Put three sprigs mint with one half teaspoon orange bitters in a glass ; add one sherry glass Vermouth and one half cup whiskey; shake well; add one half cup crushed ice, stir to crush the mint. Add two slices orange, two or three strawberries, and a few sprigs of mint. Add more ice and serve when the outside of the glass is frosted. CHAPTER XVII FRUITS AND NUTS AND CANDY Fruits and Nuts Fruit is especially wholesome, although not nutritious. The best time to eat fruit is in the morning. Most fruits are improved in flavor by being chilled. A dish of different fruits attractively arranged makes a very acceptable center piece. To prepare Fruit for the Table Apples should be washed and wiped dry. Berries should be looked over very carefully, and, if dirty, washed by putting in a colander and allowing cold water to run gently over them, or place the colander in a bowl of cold water and raise up and down several times, then drain thoroughly and chill before serving. Cherries should be looked over, and served with their stems on. Bananas should be wiped and chilled. Currants should be washed and drained, and served on the stem. Figs, if the dried ones, should be washed, drained, and chilled. Grape fruit should be cut in halves, the pulp loosened from the skin, and the pith cut out, then chilled; it may be served plain, or sugar and wine may be poured over it just before chilling. Serve one half grape fruit to each person. Grapes should be washed if dirty, but the bloom is then 299 300 lowney's cook book lost; if picked on one's own vines, it may not be necessary to wash them ; but when bought in the market, it is better to wash and drain, and chill them. Peaches and plums should be wiped with a soft cloth, and chilled before serving. Quinces are never served raw. Strawberries are often served with their hulls on around a mound of sugar ; but if they are to be served with sugar and cream, of course they must be hulled and chilled. Oranges may be chilled and served in the natural state; or prepared the same as grape fruit, and one half served to each person ; or peeled and the sections almost, but not quite, separated ; or the orange may be cut in the shape of a basket, the pulp removed, the membrane cut off, and the basket refilled with the pulp, which may be sweetened or not. Pineapples may be served in various ways; perhaps the most popular way is to cut off a slice from the top of the pineapple, then scoop out the center with a fork, and return pulp to pineapple, put on cover, chill, and serve. Pineapples may be cut in slices, the outer skin be removed, and the tough pith taken out, then serve one or two slices to each person. If the pineapples are not fully ripe, it is better to re- move the skin, pull the pulp in pieces with a fork, then cover with sugar, and chill over night. Pears should be carefully wiped and chilled before serving. Melons should be thoroughly chilled. Cantaloupes should be cut in halves, have the seeds removed, and serve one half to a person. Watermelons should be cut in halves, then each half cut in pie-shaped pieoes; serve one piece to a person. Nuts are ordinarily served only at dinner. Hard-shelled FRUITS AND NUTS AND CANDY 301 nuts should be cracked, served in the shell, or without the shell. Almonds are cracked, and a portion of the shell dis- carded, or they may be blanched and salted, and served with the bonbons. Pecans, filberts, peanuts and walnuts are treated in the same way as almonds. Castaiias or Brazilian nuts are cracked and served in the shell. CANDY Butter Scotch No. i 3 cups brown sugar J teaspoon soda 1 cup water 1 teaspoon flavoring 2 tablespoons butter few grains salt Boil all ingredients until a thread is formed when dropped from a spoon. Pour into hot buttered pans, crease, and let stand until hard. Butter Scotch No. 2 1 cup brown sugar ^ teaspoon soda 1 cup molasses 1 tablespoon vinegar ^ cup butter few grains salt Cook in the same way as Butter Scotch No. 1. Butter Taify 1 cup molasses | cup milk 1 cup sugar 1 tablespoon vanilla 1 cup butter few grains salt Cook all ingredients until brittle when tried in cold water. Pour into hot buttered pans, crease, and cool. Cream Candy 2 cups sugar

Cook this with the app: pantry check, scaling, and the assistant.