Hot Tom and Jerry
A historical recipe from Valuable cooking receipts, by Murrey, Thomas J. (Thomas Jefferson) (1880).
A historical recipe
Valuable cooking receipts, by Murrey, Thomas J. (Thomas Jefferson) (1880). Project Gutenberg eBook #77612.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Valuable cooking receipts, by Murrey, Thomas J. (Thomas Jefferson) (1880). Digitised by Project Gutenberg, eBook #77612 (https://www.gutenberg.org/ebooks/77612). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
- four pounds of sugar
- one wineglassful of Maraschino
- one tablespoonful of this mixture
- a wineglassful of brandy
- one tablespoonful of rum
- ten eggs
Method
- Separate the yolks and whites of ten eggs.
- Beat the yolks up thoroughly and add gradually four pounds of sugar.
- Beat up whites of eggs to a stiff froth and add gradually to above mixture.
- Flavor this batter with one wineglassful of Maraschino and a little nutmeg.
- Put one tablespoonful of this mixture into a china mug with a wineglassful of brandy and one tablespoonful of rum, and fill up the mug with hot water, stir well and dust a little more grated nutmeg over it if desired.
- Sherry may be used instead of brandy if preferred.