Period Jan. 11-National Hot Toddy Day-Apple Toddy

Albert Sailhorst

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#1
Apple Toddy
“The Great Western Cook Book”, by Anna Maria Collins, 1857

Roast or bake three fine pippins; let them be thoroughly done; put them in a bowl, beat them well with sugar, to your taste; pour over them a half pint of brandy, beat well; then add a pint of water, beat again, so as to have it well compounded; add a few cloves, and half a nutmeg.
 

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Albert Sailhorst

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#5
Thanks. I notice the recipe does not say to heat the liquid.
I noticed that, too, and thought it odd! But, I wonder if the apples, still warmed from being roasted or baked, would be a sufficient amount of heat? Or, did the author take it for granted that the reader would know to heat it?....hmmmmm.....
 

Pat Young

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#6
I noticed that, too, and thought it odd! But, I wonder if the apples, still warmed from being roasted or baked, would be a sufficient amount of heat? Or, did the author take it for granted that the reader would know to heat it?....hmmmmm.....
Probably took it for granted. Never a good idea.
 

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