Making Merry in Maryland
Local foodways historian and blogger Kara Mae Harris finds joy in holiday food traditions of the past.
Keep holiday tradition alive with this Maryland Apple Toddy! Recipe from Kara Mae Harris via the Hall Family Papers at Maryland Center for History and Culture
Ingredients
SERVINGS: 1.5 Quart(s)
- 6 apples, roasted
- ½ pint (1 cup) French brandy
- ½ cup peach or apricot brandy
- ½ cup Jamaica rum
- 1 quart boiling water
- Sugar to taste
- Lemon rind, if desired
Preparation
To 6 apples well roasted, with the peel on (while hot pass through a colander) add a half pint of French brandy a gill of Jamaica spirits, a gill of peach brandy, and let it stand 4 hours covered closely, then add 1 qt of boiling water made very sweet with loaf sugar, if you add a few pieces lemon rind to the brandy, take it out when you add the water. Strain and serve hot or over ice.
Note: If you imbibe liberally, make sure to get into no more fights than are necessary to stage the scene of a proper Maryland Christmas.
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