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Mint Julep, No. 3
From Around-the-world cook book, 1913
Serves 1
Presented as published in 1913. 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
6Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories6.4 kcal
Protein0.1 g
Carbohydrates1.6 g
Fiber0.2 g
Sugars1.3 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium6.7 mg
Potassium12 mg
Calcium6.8 mg
Iron0.3 mg
Magnesium2 mg
Phosphorus1.4 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A4.9 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
Folate2.5 mcg
Choline0 mg
Caffeine0 mg
Water52 g
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 96. The excerpt below is the record exactly as published.
MINT JULEP, NO. 3 Mint, 4 sprigs. Whisky or brandy, 1 liqueur-glass, Powdered sugar, % teaspoon, Mint, 4 sprigs, Seltzer, a dash. Cracked ice.
Cook this with the app: pantry check, scaling, and the assistant.