Apple Toddy I

Ingredients

• two dozen cored apples
• eight pounds of sugar
• four gallons of boiling water
• one gallon of whiskey
• one gallon of brandy
• one gallon of peach brandy
• three pints of Jamaica rum

Method

1. 1

   Bake slowly two dozen cored apples until done.

2. 2

   Place in a large stone jar with eight pounds of sugar.

3. 3

   Pour over them four gallons of boiling water and let stand for forty-eight hours.

4. 4

   Then remove the apples and crush them after taking off the skins.

5. 5

   Return the fine pulp to the jar, and add one gallon of whiskey, one gallon of brandy, one gallon of peach brandy, and three pints of Jamaica rum.

6. 6

   The toddy should stand in the covered jar for a week before being used.

As published

This recipe was extracted from Joe Tilden's recipes for epicures (1907) by Joe Tilden, page 19. The excerpt below is the record exactly as published.

Apple Toddy I Bake slowly two dozen cored apples until done. Place in a large stone jar with eight pounds of sugar. Pour over them four gallons of boiling water and let stand for forty-eight hours. Then remove the apples and crush them after taking off the skins. Return the fine pulp to the jar, and add one gallon of whiskey, one gallon of brandy, one gallon of peach brandy and three pints of Jamaica rum

Cook this with the app: pantry check, scaling, and the assistant.