After Stein’s death, Toklas published The Alice B. Toklas Cookbook in 1954, which combined personal recollections of her time with Stein along with recipes and musings about French cuisine. Yet it wasn’t her stories about tending to the wounded during WWI or her opinions on mussels that made the book famous. Instead, it was the inclusion of a recipe given to her by Moroccan-based artist Brion Gysin called “Hashish Fudge.”
Take one teaspoon black peppercorns, one whole nutmeg, four average sticks of cinnamon, one teaspoon coriander. These should all be pulverized 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 pulverized. 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..
In this 1963 recording from Pacifica Radio, Toklas reads her notorious recipe. The snack “might provide an entertaining refreshment for a Ladies’ Bridge Club or a chapter meeting of the DAR,” Toklas notes in her reedy, dignified voice.
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