FoodReference.com (Since 1999)
Recipe Section - Over 10,000 Recipes
Home | Articles | Food Trivia | Today in Food History | Food Timeline | RECIPES | Cooking_Tips | Food_Videos | Food_Quotes | Who’s Who | Culinary Schools & Tours | Food_Trivia_Quizzes | Food Poems | Free Magazines | Food Festivals & Events
and other Publications
An extensive selection of free food, beverage & agricultural magazines, e-books, etc.
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'
Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2020 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved. You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.