Hot Apple Toddy
From The Blue grass cook book, 1904
Serves 8
Presented as published in 1904. 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
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 68. The excerpt below is the record exactly as published.
HOT APPLE TODDY Virginia Recipe Roast (not bake) thoroughly 1 dozen medium- sized juicy apples. (Winesaps, pippins, or other sub-acid juicy varieties preferred.) Scrape the pulp and juice (free from skin, core, and seeds). Put into a bowl, add 1 pound of granulated or pulverized sugar and stir thoroughly. Add 1 quart best whisky and ^ pint Jamaica rum
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