The first American cookbook to include a recipe for a cannabis edible was written by Alice Babette Toklas (April 30, 1877 – March 7, 1967).
Alice B. Toklas who was also the great love of Gertrude Stein, the American novelist and playwright, appears to be best known for penning the cookbook “The Alice B. Toklas Cookbook” in 1954, which includes a recipe for a cannabis edible named “Haschich Fudge”.
Here is the Alice B. Toklas recipe for “Haschich Fudge”:
“Take 1 teaspoon black peppercorns, 1 whole nutmeg, 4 average sticks of cinnamon, 1 teaspoon coriander. These should all be pulverised in a mortar. About a handful each of stoned dates, dried figs, shelled almonds and peanuts: chop these and mix them together. A bunch of cannabis sativa can be pulverised. This along with the spices should be dusted over the mixed fruit and nuts, kneaded together. About a cup of sugar dissolved in a big pat of butter. Rolled into a cake and cut into pieces or made into balls about the size of a walnut, it should be eaten with care. Two pieces are quite sufficient.
Obtaining the cannabis may present certain difficulties, but the variety known as cannabis sativa grows as a common weed, often unrecognized, everywhere in Europe, Asia and parts of Africa; besides being cultivated as a crop for the manufacture of rope. In the Americas, while often discouraged, its cousin, called cannabis indica, has been observed even in city window boxes. It should be picked and dried as soon as it has gone to seed and while the plant is still green.”
Here on the blog, we are gathering quite the little collection of cannabis recipes. This one is reminiscent of Bhang, commonly consumed in India.
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