Peppermint Drops
From Around-the-world cook book, 1913
Serves 10
Do not place the lozenges too close together.
Presented as published in 1913. 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 Around-the-world cook book (1913) by Mary Louise Barroll, page 87. The excerpt below is the record exactly as published.
PEPPERMINT DROPS Granulated sugar, 1 large cup, Hot water, 4 tablespoons. Confectioner's sugar, 4 tablespoons, Oil of peppermint, a few drops. Put the cup of sugar in a granite saucepan, together with the hot water, and when the mixture commences to boil con- tinue to cook for 3 minutes only. Then add the confectioner 's sugar, and a few drops of peppermint oil, which have been mixed together, and turning it quickly into the boiling syrup, stir it well. Take from the fire, and set it in a larger pan of cold water ; and, with a spoon, drop the hot liquid in spots, about the size of a nickel, on oiled paper, or on marble. Do not place the lozenges so close together that they will be liable to run together. CREAM PEPPERMINTS White sugar, 1 pound, Cream of tartar, 14 teaspoon, Oil of peppermint, 3 drops. 258 AROUND-THE-WORLD COOK BOOK CANDY Dissolve the cream of tartar in a teacup of cold water, add to it the sugar, and place over the fire, and boil until a sample cooled in water can be rolled into a ball with the fingers. Then remove from the fire, allow it to cool a little, and then beat with a spoon until it turns white. Add 3 drops of oil of peppermint
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