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Peppermint Cream
From Kentucky receipt book, 1903
Serves 10
Presented as published in 1903. 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
821Calories
4 gProtein
52 gCarbs
67 gFat
Full nutrition (33 nutrients)
Calories821 kcal
Protein3.8 g
Carbohydrates52 g
Fiber0 g
Sugars29 g
Total Fat67 g
Saturated Fat38 g
Monounsaturated Fat14 g
Polyunsaturated Fat0 g
Cholesterol193 mg
Sodium56 mg
Potassium184 mg
Calcium116 mg
Iron0.1 mg
Magnesium13 mg
Phosphorus108 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K4.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water109 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 177. The excerpt below is the record exactly as published.
Peppermint Cream. Take 1 pound of peppermint candy and crush fine, pour over it 2 quarts of cream
Cook this with the app: pantry check, scaling, and the assistant.