The Boston Cooking-School Cook Book

The book that taught America to measure. Fannie Farmer's 1896 classic replaced the pinch, the lump and the teacup of the old receipts with the level cup and the level spoon — and then filled eight hundred pages with what to do next.

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Mint Julep

1 quart water 1 cup orange juice 2 cups sugar Juice 8 lemons 1 pint claret wine 1 cup strawberry juice 1½ cups boiling water 12 sprigs fresh mint Make syrup by boiling quart of water and sugar twenty minutes. Separate mint in pieces, add to the boiling water, cover, and let stand in warm place five minutes, strain, and add to syrup; add fruit juices, and cool. Pour into punchbowl, add claret, and chill with a large piece of ice; dilute with water. Garnish with fresh mint leaves and whole strawberries. 1 quart cold water 1½ cup raisins 2 cups sugar

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← OrangeadeClaret Punch →