NEW ORLEANS TODDY
From La cuisine creole, 1885
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
As published
This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 98. The excerpt below is the record exactly as published.
NEW ORLBANS TODDY. One lump of sugar, one tablespoonful of water, one wineglassful of whiskey or brandy, one lump of îce. Use small bar glass. VIRGINIA TODDY. Two lumps of sugar, two sherry or wineglassf uls of water, same of whiskey, plenty of ice; shake well and strain into small bar glass, wîth grated nutmeg on top. WHISKEY, BRANDY, OR GIN COCKTAILS — New Orléans Style Two dashes of Boker's, Angostura or Peychaud bît- ters — either will make a fine cocktail. One lump of sugar, one pièce of lemon peel, one tablespoonful of water, one wineglassful of liquor, etc., with plenty of ice. Stir well and strain into a cocktail glass. ANOTHBR WAY — SPOON COCKTAIL. One lump of sugar, two dashes Angostura bitters, one pièce of lemon peel, one lump of ice
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.