Skip to content

Virginia Toddy

A historical recipe from La cuisine creole, by Lafcadio Hearn (1885).

A historical recipe

La cuisine creole: a collection of culinary recipes from leading chefs and noted Creole housewives, who have made New Orleans famous for its cuisine, by Lafcadio Hearn (1885). Project Gutenberg eBook #75027.

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

Also printed in: La cuisine creole (1885).

Source and licence

From La cuisine creole, by Lafcadio Hearn (1885). Digitised by Project Gutenberg, eBook #75027 (https://www.gutenberg.org/ebooks/75027). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

United States. Associated with United States by the book is about Louisiana Creole cookery (Cooking, Creole); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

Method

  1. Two lumps of sugar, two sherry or wineglassfuls of water, same of whiskey, plenty of ice;
  2. shake well and strain into small bar glass, with grated nutmeg on top.
  3. WHISKEY, BRANDY, OR GIN COCKTAILS--New Orleans Style Two dashes of Boker’s, Angostura or Peychaud bitters--either will make a fine cocktail.
  4. One lump of sugar, one piece of lemon peel, one tablespoonful of water, one wineglassful of liquor, etc., with plenty of ice.
  5. Stir well and strain into a cocktail glass.