Peppermint Drops
From The complete cook book, 1900
Serves 12
Dry for twenty-four hours before transferring to a tin box or glass jar.
Presented as published in 1900. 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 complete cook book (1900) by Rees, Jennie Day Mrs., page 146. The excerpt below is the record exactly as published.
PEPPERMINT DROPS. Pour into a vessel one gill of water, with a pound of granulated sugar, half a pound of powdered sugar, and a teaspoonful of peppermint essence
Cook this with the app: pantry check, scaling, and the assistant.