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