Apple Toddy
From Statesmen's dishes; and how to cook them, 1890
If using small apples, use 16 or 18. To keep the toddy, add more brandy and sugar.
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 25. The excerpt below is the record exactly as published.
APPLE TODDY. BY MBS. JOS. E. WASHINGTON. (Wife of Representative from Tennessee.) ^AKE twelve large apples till thoroughly done ; put into ajar while hot and mash them well ; $r pour on them three quarts boiling water; cover the jar and let stand till cool ; then add three pints brandy, one pint Jamaica spirits, one-half pint of peach brandy, one-half pint curacoa ; sweeten to your taste
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