Peppermint, Candied
From Consult me, 1902
Serves 7
Creates beautifully spotted candy.
Presented as published in 1902. 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 Consult me (1902) by Robert Kemp Philp, page 375. The excerpt below is the record exactly as published.
PEPPERMINT, Candied. — Boil 3 lbs. of raw sugar in a pint of wa- ter, till the sugar begins to candy round the side, then take your pan off the fire, and drop 16 drops of the oil of pepper- mint therein ; pour it out into little round hoops made of tin ; or butter a large piece of paper, and lay it on the stone with a square frame on paper, and pour the sugar on the paper, and it will become all over beautifully spotted, and then with a knife, cut it into what size or shape you please. PEPPERMINT DROPS.— Sift finely powdered loaf sugar into lem- on juice, sufficient to make it of a pro- per consistence ; gently dry it over the fire a few minutes ; take off, and add about 20 drops of oil of peppermint for every pound of sugar. Drop them from the point of a knife upon buttered paper. PEPPERMINT DROPS.— Mix 1 lb. of sifted loaf sugar with the whites of 3 eggs ; add 10 or 15 drops of the oil of peppermint
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Cook this with the app: pantry check, scaling, and the assistant.