HOT APPLE TODDY (1904)
The Blue Grass Cook Book
Compiled by Minnie C. Fox (1904)
HOT APPLE TODDY
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 thoroughly. 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 1/4 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.
The complete Blue Grass Cook Book may also be found on the Michigan State University website:
'Feeding America: The Historic American Cookbook Project'