Peppermint Drops from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Crush the sugar very fine, and boil for five minutes with water just sufficient to moisten. Then take from the fire, and add the cream of tartar, and after mixing well add the Essence of Peppermint...
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Ingredients
- A Cupful of Sugar
- ½ Teaspoonful of Essence of Peppermint
- A Pinch of Cream of Tartar
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