- Joined
- May 12, 2010
- Location
- Now Florida but always a Kentuckian
Hot toddy (1)
Patrick Truby [CC BY-SA 2.0 (https://creativecommons.org/licenses/by-sa/2.0)], via Wikimedia Commons
Our weather has turned cold again. With the flu season here and the cold weather, thought these Hot Apple Toddy Recipes be good to post.
Blue Grass Apple Toddy
Dissolve 2 lumps of sugar in 1 ounce of hot water. Add a hot baked apple and 1 1/2 ounces of good high-proof old Kentucky whisky.
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 1/2 pint Jamaica rum. Stir again throughly. This is the pug and may be kept for almost any time.
Serve steaming hot (from chafing-dish) in glass punch cups with handles, adding as served boiling water 1/2 or 1/3 the amount of pug. (Use tea or bouillon spoons, not after-dinner coffee-spoons.)
The water should be added with extreme caution.
This one made for a party or group of guests.
Both recipes from: "The Blue Grass Cook Book" by Minnie C. Fox, published 1904 based on recipes collected from Bourbon County, Kentucky and Virginia families.
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