Peppermint Creams
From The Memorial Hall cook book, 1919
Recipe by Mrs. George W. Hellings.
Presented as published in 1919. 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
1643Calories
2 gProtein
421 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1643 kcal
Protein1.9 g
Carbohydrates421 g
Fiber1.3 g
Sugars402 g
Total Fat1.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium274 mg
Potassium446 mg
Calcium81 mg
Iron8.3 mg
Magnesium8.8 mg
Phosphorus17 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A1.1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2 mg
Folate33 mcg
Choline3.1 mg
Caffeine0 mg
Water97 g
As published
This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 57. The excerpt below is the record exactly as published.
Peppermint Creams Put over fire 2 cups sugar, % cup boiling water and when boiling rapidly put in % of tspn. cream of tartar. When the syrup strings, take from the fire and add 1 tspn. of peppermint
Cook this with the app: pantry check, scaling, and the assistant.