Recipe or source entry
Mint Julep
Put two yolks of eggs into a goblet with a little grated nutmeg, a good spoonful of brown sugar, and a teaspoonful of grated ginger; make hot a pint of ale with a bit of cinnamon and a glass of rum; pour gradually to the yolks of eggs, &c, whisking the while with a wire whisk; serve hot, and frothing.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter37/mint-julep.html- Legacy revision
8531e8373e9b- Source checksum
20aa1f0f3375d8ef4c2f98dbe8099bc4819b8bc8b52452e40a81d5b5efb78c6d- Legacy text checksum
7f8b8949cc0692790e2f081d7ffc477f13166381707087ace6d9887992c83d25
Cite this page
Mint Julep. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter37/mint-julep.html