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Scotch Punch, or Whisky Toddy

From The practical housewife (1862).

Source and licence

From The practical housewife (1862), printed page 231, digitised by the Internet Archive: https://archive.org/details/0304PRAC

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

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Ingredients

Method

  1. The Duke of Athol's receipt: Pour about a wine-glassful of toiling water into a half-pint tumbler and add sugar according to taste.
  2. Stir well up, then mix a wineglassful of whisky, and add a wine-glassful and a half more boiling water.
  3. Be sure the water is boiling.
  4. Never put lemon into toddy.
  5. The two m combination, in almost every instance, produce acidity on the stomach.
  6. If possible, store your whisky in the wood, not in bottles, as the keeping it in the barrel mellows it, and takes away the coarser particles.