Tom and Jerry
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 2
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 219. The excerpt below is the record exactly as published.
Tom and Jerry Beat together to a perfect froth four eggs, six large table- spoons of pulyerized sugar, and six wine-glasses of St. Croix rum, and one pint of boiling water
Cook this with the app: pantry check, scaling, and the assistant.