Mojito local tropical ingredients: lime, sugarcane juice, and mint. Lime juice on its own would have significantly prevented scurvy and dysentery, and tafia/rum was soon added as it became widely available to the British (ca. 1650). Mint, lime and sugar were also helpful in hiding the harsh taste of this spirit. While this drink was not called a Mojito at this time, it was the original combination of these ingredients. Some historians contend that African slaves who worked in the Cuban sugar cane fields during the 19th century were instrumental in the cocktail's origin. Guarapo, the sugar cane juice often used
Frankfurt kitchen least costly. She also designed "Type 2" and "Type 3", which were larger, had tables, and were spacious enough for one or even two additional persons to help in the kitchen. These two latter types, however, did not have the impact her "Type 1" model had. Erna Meyer responded to the criticisms of the Frankfurt kitchen with her "Stuttgart kitchen", presented in 1927. It was slightly larger and had a more square ground plan, and used unit furniture in an attempt to make it adaptable to both the future users' needs and different room shapes. Schütte-Lihotzky's Frankfurt kitchen was installed