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Whisky Toddy, An Improved Method of Making
From Recipes for the million, 1891
Serves 1
This method makes the drink milder.
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
130Calories
2 gProtein
19 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories130 kcal
Protein2.4 g
Carbohydrates19 g
Fiber5.6 g
Sugars5 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium12 mg
Potassium294 mg
Calcium61 mg
Iron1.2 mg
Magnesium21 mg
Phosphorus41 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C106 mg
Vitamin A2 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate27 mcg
Choline13 mg
Caffeine0 mg
Alcohol8.3 g
Water454 g
As published
This recipe was extracted from Recipes for the million (1891), page 226. The excerpt below is the record exactly as published.
WHISKY TODDY, An Improved Method of Making. — Take a large tumbler holding quite half a pint, and put a dessert-spoonful of ale or stout, with two slices of lemon, in the same ; then fill a good-sized wineglass with whisky
Cook this with the app: pantry check, scaling, and the assistant.