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Peppermint

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Peppermint

Ingredients

Directions

  1. Gather fresh peppermint leaves before they seed and cut them into small pieces.

  2. Place the peppermint in a still and cover with water.

  3. Heat the still until it boils; adjust the fire to prevent boiling over.

  4. Allow the still to drop slowly for a stronger infusion.

  5. The next day, bottle the liquid and let it stand for 2 to 3 days before corking.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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