If you’re asked to bring dessert for Thanksgiving what could be better than Hashish Fudge?
Well, it’s one way to deal with your Trump loving relatives…
Anyway, the recipe was printed in The Alice B. Toklas Cook Book in 1954 but it wasn’t hers at all. It was sent to her by artist Brion Gysin. As the deadline to her publisher approached, she decided she didn’t have enough recipes and asked friends for help.
Narrated by Toklas, on Pacifica Radio in 1963.
“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 Morocco 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 extension 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 évanouissement reveillé.”
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.
She then tells the interviewer:
“The recipe was innocently included without my realizing that the hashish was the accented part of the recipe, and then I was shocked to find that America wouldn’t accept it, because it was too dangerous. Well this was an offense to the American eye and American thought because they were afraid they were up against the law.
And so my publisher wired to Washington and asked the administration if it were possible to use such a recipe. Then it appeared, there’d been an outcry. The magazines took it up. And he got as an answer from Washington:
‘You can do anything you please except eat it. That is forbidden by law. You may grow it, you may manufacture it, but you may not sell it, you may not eat it.”
Brion Gysin himself wired me and said,
“What are we doing about this?”
And I said,
“I’m doing nothing, what can you do?”
I was shocked to find that it was hashish. I thought it was just a joke of his. And he said
Well, something should be done.’
So he wired the editor, who paid no attention to him. He said it was too late. Later, in conversation. So that was that. It never went into the American edition. The English are braver. We’re not courageous about that sort of thing.”
(Photo, YouTube; via LitHub)