The Worlds First Energy Bar: Kendal’s Mint Cake
Kendal Mint Cake, a simple confection of sugar, glucose, and peppermint oil, holds a place of historical significance in British culture, particularly amongst hill walkers and mountaineers. Its unassuming white slabs, often found tucked into backpacks, are more than just a sweet treat; they’re a quick energy source and a tangible link to a rich and fascinating history.
The story of Kendal Mint Cake begins in the town of Kendal on the edge of the Lake District. In 1869, a sweet maker named Joseph Wiper was reportedly creating a batch of clear mints when he boiled the mixture for too long. The result was a cloudy substance that, upon cooling, solidified into the distinctive white bars we have today.
Wiper immediately recognized the potential of his accidental creation and began selling it as “Mint Cake.” The high glucose content provided a readily available source of energy, making it an instant hit with local workers, hill walkers, and mountain climbers drawn to the rugged terrain surrounding Kendal.
The key ingredients of Kendal Mint Cake remain remarkably simple:
- Sugar: Provides the bulk and sweetness.
- Glucose: Contributes to the chewy texture and provides a rapid energy boost.
- Peppermint Oil: Imparts the characteristic refreshing flavor and aroma.
- Water: Used to dissolve the sugar and glucose.
The popularity of Kendal Mint Cake soared in the 20th century, mainly due to its association with mountaineering. Sir Edmund Hillary and Tenzing Norgay carried Romney’s Kendal Mint Cake on their successful ascent of Mount Everest in 1953. This moment cemented the cake’s reputation as an essential piece of expedition food.
The Everest connection propelled Kendal Mint Cake onto the global stage, transforming it from a local delicacy into a national icon. Its reputation as a high-energy food made it popular with all outdoor enthusiasts.
The enduring appeal of Kendal Mint Cake can be attributed to several factors:
- Its simple ingredients and straightforward preparation make it a reliable and “clean” energy source.
- Its compact and lightweight form makes it easy to carry in a pocket or backpack.
- Its refreshing peppermint flavor provides a welcome pick-me-up.
- Its historical association with adventure and achievement in harsh conditions.
If you’re tempted to try some Kendal Mint Cake, go slow because all that sugar really packs a punch! It is a treat and worth experimenting with, especially if you’re sick of eating heavily processed bars full of ingredients you can’t pronounce.
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Wow! That is a great story.
every backpacking trip in the seventies included a couple of Kendal bars. I remember them as being pretty resistant to heat, so better than chocolate. we used to get them at EMS on Comm Ave or at Wilderness House in Brighton.
Very interesting! I’ve never heard of these. I’ll have to give them a try.
Nothing substantive to cut the sugar?
Your st bernard has a cask of brandy around his neck…
Alcohol is substantive. To me.
There used to be a brown sugar type as well. I always loved these things. Hadn’t seen any in awhile so I’m pleasantly surprised!
Memories…memories…years ago, climbing in Wales in the rain – in heavy boots – Kendal mint cake was a staple! Thanks for the article!
Colin Fletcher introduced us fledgling backpackers to Kendal mint cake in his book the Complete Walker in 1968. And hiking nude. I did not that up.
Colin Fletcher! I took from him the mint cakes, hiding nude, using a walking stick, making tea during rest stops and walking the Bouchart Trail in the Grand Canyon…
Used to be standard fare in the 80s. I didn’t like the chocolate coated one though.
I remember Kendal Mint Cake very well during my climbing days in the late 50s and early 60s and even bought some in Kendal itself. In those far off days, it was not white but a pale brown and I think came in two or perhaps 3 sized bars. I also remember my last bar. Climbing on Brairiach in the Cairngorm Mountains, I chopped down on my bar whilst on belay and broke a tooth!
It’s still available in a brown version – I actually prefer it.
Oh. And I live 6 miles from Kendal.
Need to keep it dry at all times ( or else it dissolves in the rain….).
Tangentially, the history of the U.S. military’s emergency ration Hershey chocolate bar is interesting. Developed in 1937, the “bars were made to be high in energy value, easy to carry, and able to withstand high temperatures” (Wikipedia). To ensure they were saved for emergency use, the bars only tasted “a little better than a boiled potato.”
Those were the days. Late 60s. Yeah, EMS on Comm Ave. Young and sugar and sugar and pepermint oil sounded healthy. :-) Ate lots of it. It is good, if not the ideal health food.
Sounds a lot better than what they put in bars today.
Peppermint has also been shown to be an appetite suppressant so I’m guessing that’s part of the intent of the flavoring… gives a glucose bump but also makes the consumer less hungry overall.