Peppermint Drops
From Cassell's dictionary of cookery, 1892
Serves 20
Probable cost is Id. per ounce.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1144. The excerpt below is the record exactly as published.
Peppermint Drops. — Rub the inside of a brass or block- tin saucepan with a little oil oi butter. Put into it half a pound of powdered and sifted loaf sugar, and two or three table-spoonfuls of water or of strained lemon- juice. Place the saucepan on the fire, and let the syrup boil for ten minutes, then stir into it a dessert-spoonful of the essence of peppermint, or one hundred and twenty drops of the oil of peppermint
Cook this with the app: pantry check, scaling, and the assistant.