From the 1910 page

¼ cup finely chopped mint leaves ½ cup vinegar 1 tablespoon powdered sugar

Add sugar to vinegar; when dissolved, pour over mint and let stand thirty minutes on back of range to infuse. If vinegar is very strong, dilute with water.

Sources: Fannie Merritt Farmer (1910) ↗

Reading the instruction

The instruction places the infusion on the “back of range,” a detail of the cooking environment in this edition. The source calls the leaves mint without identifying a species.

This is a historical document, not a modern cooking or storage guide. No temperatures, quantities, safety claims or kitchen tests have been inferred.

KEEP THE FOOTNOTES

Sources & further reading

  1. Fannie Merritt Farmer · 1910

    Primary historical text, from the 1910 revised edition whose title page is included in the transcription. Digitization by Richard Tonsing and the Online Distributed Proofreading Team; source images supplied by the Internet Archive.

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