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Peppermints (Bonbons a la Merithe poivree)
From The Swedish, French, American cook book, 1918
Serves 20
Presented as published in 1918. 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
110Calories
0 gProtein
28 gCarbs
0 gFat
Full nutrition (32 nutrients)
Calories110 kcal
Protein0 g
Carbohydrates28 g
Fiber0 g
Sugars28 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.4 mg
Potassium2.4 mg
Calcium0.4 mg
Iron0 mg
Magnesium0.2 mg
Phosphorus0.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 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
Caffeine0 mg
Water0.7 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 631. The excerpt below is the record exactly as published.
Peppermints ( Bonbons a la Merit he poivree ) Put two cups of XXXX confectionery sugar in a small saucepan, add from three-quarters to one cup of sugar that is cooked to about 235° by the thermometer, flavor with a little peppermint extract
Cook this with the app: pantry check, scaling, and the assistant.