Spirits of Christmas Past + recipes by Judith Krall Russo
Friday, December 16th 2011 @ 10:42 AM
Spirits of Christmas Past by Judith Krall-Russo (http://www.teafoodhistory.com) - Christmas is a time of reverence, celebrations, and family gatherings. To celebrate this time of year we may pop open a bottle of champagne, uncork our favorite wine, or make the latest cocktail. In the Victorian era, Christmas was a time for making punch, toddies, bishops, hot chocolate with brandy and many other ‘spirited’ beverages.
Every year I prepare a hot cider drink with spices, butter, and brandy or rum – a modern version of wassail. Some years we make eggnog from scratch (but other years the nog comes from the local grocery store). To toast in the Holidays here are a few special beverages from earlier times that are not for the faint of heart!
Merry Christmas and Happy New Year to you all!!!
Regent Punch
From –“Housekeeping in Old Virginia” -1879
One pint of strong black tea (in which the rind of four lemons (are) cut very thin). Two pounds of sugar, juice of six lemons, juice of six orange, one pint of French brandy, one pint of rum, two quarts of champagne. Serve in a bowl with plenty of ice.
Apple Toddy
From –“Housekeeping in Old Virginia” -1879
One gallon of apple brandy or whiskey, one and half gallons of hot water, well sweetened, one dozen large apples, well roasted, two grated nutmegs, one gill (1/4 pint) of allspice, one gill of cloves, a pinch of mace. Season with a half pint of good rum. Let it stand three or four days before using.
Brandy Cocoa
From-Fannie Farmer Cookbook – 1896
2 Tablespoons of cocoa
1/3 cup of sugar
4 cups of milk
1 ½ cups of boiling water
3 teaspoons of brandy
Scald milk. Mix cocoa and sugar; add enough boiling water to make a smooth paste; add remaining water and boil one minute; pour into scaled milk. Add brandy. Beat two minutes using a Dover egg-beater; when froth will form, preventing scum, which is so unsightly; this in known as milling.
Thanks to our Tea Speakers Bureau member, Judith Krall Russo, Tea Food History, for sharing this article and recipes.
Happy Holidays!
