Mint Punch

Ingredients

• 3 bunches of mint
• juice of 2 lemons
• 1/2 c sugar

Method

1. 1

   Chop mint and steep in boiling water for 30 minutes.

2. 2

   Mix lemon juice with sugar, strain mint water into it, color with leaf green, and serve cold or frozen.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 205. The excerpt below is the record exactly as published.

MINT PUNCH PINEAPPLE FANCY Roast Mutton Dredge with flour in the roasting pan and place in a hot oven. After 15 or 20 m lower the temperature, add season- ing and baste with the drippings occasionally. Cook for 2y2 to 3 h, according to size. Baked Savory Rice Blanch i c rice, drain, rinse with cold water, cover with I qt. boiling water and return to the fire. Add i t salt, juice of I lemon and cook for 15 m, stirring occasionally. Add J4 c butter creamed with i T curry powder, turn into a baking dish and bake until tender. Reserve ^ c cooked rice for use Thursday morning. Scalloped Corn With a sharp knife cut through the center of each row of grains on 6 medium sized ears of corn and scrape the pulp JULY MENUS 369 from the cob. Put a layer of the corn in the bottom of a (buttered baking dish, cover with a layer of cracker or bread crumbs, add 3^ t sah, % t pepper and I T butter, sprinkled in dots over the crumbs. Then add another layer of corn, then crumbs and seasonings, having the last layer crumbs. Pour milk over all until it comes to the top of the crumbs. Bake in a moderate oven about ^ h, or until the corn is cooked. Canned corn may be used in the same way. Mint Punch Wash 3 bunches of mint thoroughly, chop fine, cover with I qt. Iboiling water and steep ^/^ h. To the juice of 2 lemons

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