Mints
From The Central cook book, 1924
Use pink for wintergreen, and green for peppermint, or leave the candy white and flavor with peppermint.
Presented as published in 1924. 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 The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 60. The excerpt below is the record exactly as published.
Mints 2 cups granulated sugar. ¥ cup water. 1/8 pound butter
Cook this with the app: pantry check, scaling, and the assistant.