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Peppermint Drops
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 1
Presented as published in 1901. 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
388Calories
0 gProtein
100 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories388 kcal
Protein0 g
Carbohydrates100 g
Fiber0 g
Sugars100 g
Total Fat0.3 g
Saturated Fat8.3 g
Monounsaturated Fat78 g
Polyunsaturated Fat32 g
Omega-39.3 g
Cholesterol0 mg
Sodium4.7 mg
Potassium3.3 mg
Calcium4.9 mg
Iron0.1 mg
Magnesium1.5 mg
Phosphorus0.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E22 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water123 g
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 73. The excerpt below is the record exactly as published.
Peppermint Drops. — One-half cup sugar, one-half cup water, one teaspoonful vinegar. Boil until done, then beat fast with a fork. Before it gets cold add five drops peppermint oil
Cook this with the app: pantry check, scaling, and the assistant.