Estimated Nutrition (whole recipe, rough)
Counts 4 of 9 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Apple | 1 medium (182g) | 95 |
| Apple Brandy | 1 medium (182g) | 95 |
| Peach | 1 medium (150g) | 59 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cognac Brandy | not in our table | 0 |
| Brandy | not in our table | 0 |
| Spirit | not in our table | 0 |
| Water | not in our table | 0 |
| Champagne | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 5 gallons of apple toddy
- six pints of cognac brandy
- 3 pints apple brandy
- 1/2 pint peach brandy
- 6 gills of jamaica spirits
- 1/2 pint curaçao
- 2 gallons of water
- 3 lemons peeled
- 1 bottle champagne
- 48 apples roasted
Directions
FOR 5 GALLONS OF APPLE TODDY.
_Contributed by Mr. Junius Mosby, President Westmoreland Club, Richmond, Va._
Six pints of Cognac brandy, 3 pints apple brandy, ½ pint peach brandy, 6 gills of Jamaica spirits, ½ pint curaçao, 3 lemons peeled and sliced thin, 1 bottle champagne, 1 lb. of powdered loaf sugar, 2 gallons of water, 48 apples roasted and quartered (Albemarle Pippins).
Known as Josiah Lee’s recipe, 1850. Contributed by General Snowden Andrews, Baltimore, Md., who married the daughter of Mr. Josiah Lee.