Peppermint Drops
From The white ribbon cook book, 1894
Serves 8
Confectionery is a pretty art for ladies and a very convenient one where there are children with the traditional sweet tooth.
Presented as published in 1894. 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 white ribbon cook book (1894) by Kathryn Armstrong, page 107. The excerpt below is the record exactly as published.
Peppermint Drops — The peppermint and wintergreen drops which follow the ice cream course to prevent possible disturbance from chilling with the frozen dainties are made of pure sugar with half the quantity of arrowroot used for the cream drops, and essence of winter- green or mint to taste
Cook this with the app: pantry check, scaling, and the assistant.