Apple Toddy (Maryland)

Ingredients

• Sour apples, well roasted, 18
• Boiling water, 1 gallon
• Sugar, 2 quarts
• Brandy, 1 quart
• Rum, Medford or Jamaica, 1 quart
• Sherry, 1 quart
• Madeira, 1 pint
• Arrack, y<y pint
• Peach brandy, i/^ pint
• Orange bitters, i/^ pint
• Grated nutmeg, 1
• Pineapple preserves, 2 tablespoons

Method

1. 1

   Pour the hot water over the apples, let it stand till it is cold, then put the apples through a colander, to take out the seeds, skins, and cores.

2. 2

   Then add the other ingredients, and mix well together by stirring.

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 95. The excerpt below is the record exactly as published.

APPLE TODDY MARYLAND Sour apples, well roasted, 18, Boiling water, 1 gallon. Sugar, 2 quarts, Brandy, 1 quart, Rum, Medford or Jamaica, 1 quart, Sherry, 1 quart, Madeira, 1 pint. Arrack, y<y pint. Peach brandy, i/^ pint, Orange bitters, i/^ pint. Grated nutmeg, 1, Pineapple preserves, 2 tablespoons

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