Peppermint Drops
From The national course in home economics, 1917
Serves 1
Pour from the spout of the pan to prevent the liquid from graining.
Presented as published in 1917. 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 The national course in home economics (1917) by Ruth Allen Beezley, page 234. The excerpt below is the record exactly as published.
PEPPERMINT DROPS. Take one cupful of sugar and let it come to a boil with one-half cup- ful of water. Take it from the fire as soon as it comes to this degree of 330 CONFECTIONERY, heat. Stir all the time and add one-half teaspoonful of essence of pep- permint
Cook this with the app: pantry check, scaling, and the assistant.