Yorkshire Mint Humbugs Recipes

JANE AUSTEN'S NEGUS

Jane Austen's Negus image

Extremely popular party drink throughout Georgian and early Victorian times. This version comes from Mary Norwak's extensive library. (The Jane Austen Cookbook, Maggie Black & Deirdre Le Faye)

Provided by Luschka

Categories Low Protein

Time 10m

Yield 7 cups

Number Of Ingredients 5

Ingredients

575 ml port wine
1 lemon
12 tablespoons sugar
1100 ml boiling water
grated nutmeg

Steps:

Pour the port into a large, heatproof jug.
Rub the lemon with the sugar llumps, then squeeze the lemon juice and strain it.
Mix the sugar and lemon juice with the port, and add the boiling water.
Cover the jug until the liquid has cooled a bit, then serve in glasses with a scrap of grated nutmeg.

Nutrition Facts : Calories 217.8, Fat 0.1, Sodium 10.9, Carbohydrate 34.5, Fiber 0.7, Sugar 27.9, Protein 0.3

YORKSHIRE MINT HUMBUGS

Yorkshire Mint Humbugs image

Posted for ZWT6 - Great Britain Region. The history of these little candies states that in Victorian times Judy Bartlett had a sweetshop in Westgate, Bradford. Her name lives on today through "Judy Bartletts mint humbugs", a mint humbug with a chewy center. Servings are a TOTAL GUESS.

Provided by HokiesMom

Categories European

Time 21m

Yield 24 strips, 24 serving(s)

Number Of Ingredients 3

Ingredients

1 lb brown sugar (450g)
1/2 cup water (150ml or 1/4 pint)
3 drops peppermint extract (aka essence)

Steps:

Place the brown sugar into a heavy bottomed saucepan.
Heat gently until the sugar has completely dissolved, but do not stir.
Boil to a temperature of 310°F (154°C) - measure with a candy thermometer for accuracy.
When the water has evaporated add a few drops of peppermint essence.
Pour mixture on a slab, using a knife to prevent it running too thin.
Cut into strips, and cut with sharp buttered scissors. If you pull it a bit before cutting with scissors it will turn a lovely amber color.
Wrap in cellophane and store in an airtight container.

Nutrition Facts : Calories 71.4, Sodium 7.5, Carbohydrate 18.4, Sugar 18.2

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