vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Hot Apple-Toddy
From Miss Corson's practical American cookery and household management, 1885
Serves 1
Presented as published in 1885. 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
Nutrition per serving
310Calories
4 gProtein
73 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories310 kcal
Protein4.2 g
Carbohydrates73 g
Fiber4.9 g
Sugars31 g
Total Fat1.4 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium537 mg
Potassium226 mg
Calcium161 mg
Iron16 mg
Magnesium21 mg
Phosphorus53 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C7.2 mg
Vitamin A3.6 mcg
Vitamin E0.1 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.1 mg
Folate64 mcg
Choline12 mg
Caffeine0 mg
Water348 g
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 309. The excerpt below is the record exactly as published.
HOT APFLE-TODDY. This favorite winter drink is made as follows : Take the pulp from a hot baked apple of medium size, using a tea- spoon to free it from skin and core ; put it into a tumbler with an equal measure of apple-jack, a pleasant addition of sugar and grated nutmeg, and a litrie boiling water
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