Alice B. Toklas was a woman who enjoyed a good meal and loved her saturated fats. So legendary became her table that Ms. Toklas was prevailed upon to write up a collection of recipes: The Alice B. Toklas Cook Book.
In this collection are many delicious things. One of the delicious things is a narcotic party nibble she presents to us with the title
NOT BROWNIES. NOT HASH BROWNIES. NOT POT BROWNIES. NO BROWNIES. THERE ARE NO BROWNIES IN THE ALICE B. TOKLAS COOKBOOK. OF ANY KIND. NO NO NO.
And in fact her 'haschich' fudge is not chocolate and has no hash in it, but instead dried fruit and crumbled cannibis sativa (she also suggests indica in areas where obtaining sativa 'may present certain difficulties'.)
Her introduction to the method is priceless:
This is the food of Paradise- of Baudelaire's Artificial Paradises: it might provide an entertaining refreshment for a Ladies' Bridge Club or a chapter meeting of the DAR. In Morrocco it is thought to be good for warding off the common cold in damp winter weather and is, indeed, more effective if taken with large quantities of hot mint tea. Euphoria and brilliant storms of laughter; ecstatic reveries and extensions of one's personality on several simultaneous planes are to be complacently expected. Almost anything Saint Theresa did, you can do better if you can bear to be ravished by 'un evanouissement reveille'.
By fudge she means 'a gooey sweet thing'. I have no doubt that grated chocolate could be added to wonderful effect, particularly if the chocolate were one of the new high-percentage, low-sugar darks. Nevertheless, I present to you the recipe as she puts it down, with my paraphrase.
1 teaspoon black peppercorns,
1 whole nutmeg,
4 cinnamon sticks,
1 tsp. coriander
1/4 oz good bud, well cleaned and very dry
Pulverize all to a fine powder (a coffee grinder would work excellently here.)
One handful each, chopped fine:
Add all the above together and toss to combine.
Melt 1/3 c butter, and dissolve into this
1 cup sugar
NOTE: do not cook this mixture...simply stir the sugar into the just-melted butter and take off the fire.
Remove from heat. Cool until mixture can be handled, empty into bowl with other ingredients and stir together.
Turn out onto a cool smooth surface and knead to combine thoroughly.
Roll into a log, from which lumps may be cut and rolled into balls about the size of a walnut and dusted with powdered sugar. Try and do your best to let these sit at least overnight so that the flavors blossom. They will firm up but never quite solidify.
Ms. Toklas advises us that two of these are more than sufficient. Those of more robust or practiced liver may find that the suggested serving size must be adjusted upwards.
Hey, you know. I'm just sayin'. It's certainly not like I'd be making anything like this for Christmas eve or anything.
That would be wrong.