Apple Toddy (Virginia)

Ingredients

• Old apple-brandy, 1 gallon
• Water, 1 gallon
• Loaf-sugar, 2 pounds
• Apples, large and sour, 8

Method

1. 1

   Bake the apples thoroughly without burning, and pour the gallon of scalding hot water over them.

2. 2

   Let them stand in the water until cold, then put them through a colander, to remove the skins, seeds, and cores.

3. 3

   Add the sugar, and when dissolved pour in the brandy, and cover the crock or bowl tightly.

4. 4

   When this is cold it may be served at once, or it may be placed in tightly corked bottles for future use.

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 VIRGINIA Old apple-brandy, 1 gallon, Water, 1 gallon. Loaf-sugar, 2 pounds. Apples, large and sour, 8

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