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Peppermints
From Superior cook book, 1905
Serves 10
None
Presented as published in 1905. 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
11Calories
0 gProtein
3 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories11 kcal
Protein0.1 g
Carbohydrates2.6 g
Fiber0 g
Sugars2.5 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0.3 mg
Sodium1.7 mg
Potassium7.1 mg
Calcium5.2 mg
Iron0 mg
Magnesium0.5 mg
Phosphorus2.6 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.8 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0.5 mg
Caffeine0 mg
Water2.2 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 128. The excerpt below is the record exactly as published.
Peppermints. Put any quantity of brown sugar on the stove and moisten with a little milk
Cook this with the app: pantry check, scaling, and the assistant.