Recipes > Herbs & Spices > Candied Mint Leaves

Candied Mint Leaves


  • fresh mint leaves
  • egg white slightly beaten
  • 3 tablespoons granulated sugar
  • 3 drops oil of spearmint


Wipe mint leaves, remove from stems and rub each leaf gently with the finger dipped in egg white. Mix granulated sugar with oil of spearmint, and sift over each side of the mint leaves. Lay close together on a cake rack covered with wax paper and leave in a warm but not a hot place until crisp and dry. Serve in tea with sliced lemon and loaf sugar.


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For Luncheon and Supper Guests (1923).

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