Peppermint Creams (2)

Ingredients

• 1 lb. Sugar
• 1 pinch Cream of Tartar
• 1 teacupful Water
• 1 teaspoonful Essence of Peppermint

Method

1. 1

   Let all ingredients boil together (except the peppermint) until, on trying one or two drops in cold water, a soft ball can be made (in from 8 to 12 minutes).

2. 2

   Then pour into a basin, and when lukewarm beat with a wooden spoon till white and creamy.

3. 3

   Then add peppermint.

4. 4

   Turn mixture on board and knead it till soft and smooth.

5. 5

   Roll out and cut in rounds or squares.

6. 6

   While kneading, use icing sugar to prevent sticking.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 193. The excerpt below is the record exactly as published.

Peppermint Creams (2). 1 lb. Sugar, 1 pinch Cream of Tartar, 1 teacupful Water, 1 teaspoonful Essence of Peppermint

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