Hot Apple Toddy

Name: Hot Apple Toddy
Ingredients: Take the pulp from a hot baked apple of medium size; two each of apple-jack; two each of boiling water; a tablespoon of sugar; a grate of nutmeg on the top

From Home dissertations, 1891

Presented as published in 1891. 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

177Calories

1 gProtein

45 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories177 kcal

Protein1.4 g

Carbohydrates45 g

Fiber3 g

Sugars31 g

Total Fat0.6 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.2 g

Cholesterol0 mg

Sodium129 mg

Potassium178 mg

Calcium45 mg

Iron3.9 mg

Magnesium11 mg

Phosphorus28 mg

Zinc0.1 mg

Copper0.1 mg

Manganese0.1 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)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.1 mg

Folate15 mcg

Choline7.6 mg

Caffeine0 mg

Water202 g

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 152. The excerpt below is the record exactly as published.

HOT APPLE TODDY. Take the pulp from a hot baked apple of medium size, using a teaspoon to free it from skin and core; put it into a tumbler, with an equal measure of apple-jack, a pleasant addi- tion of sugar and grated nutmeg, and a little boiling water. A usual proportion for a single toddy is one finger of baked apple, two each of apple-jack and boiling water, a tablespoon of sugar, and a grate of nutmeg on the top

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