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Peppermint Creams
Two cups of granulated sugar, two-thirds cup of boiling water, one teaspoon of Larkin Peppermint, one-eighth teaspoon of cream of tartar. Prepare the same as Wintergreen Creams.
From the Larkin Kitchen-Laboratory in Buffalo, 1907 — the soap-and-premium empire's own book of over two hundred recipes.
Home › Desserts › Peppermint Creams
Two cups of granulated sugar, two-thirds cup of boiling water, one teaspoon of Larkin Peppermint, one-eighth teaspoon of cream of tartar. Prepare the same as Wintergreen Creams.