Hot toddy


This is Edward Abbott's 'buttered toddy' recipe, from The English and Australian cookery book, for the many, as well as "the Upper ten thousand" (1864) the first known cookbook authored by an Australian.



Mix a glass of rum-grog pretty strong and hot, sweeten to taste with honey, flavour with nutmeg and lemon-juice, add a piece of fresh butter about the size of half a walnut.

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