The history of cream as a beverage ingredient. Part 4: Tom and Jerry.

In connection with the Eggnog, the ‘Tom & Jerry’ should not go unmentioned. It is an ‘Eggnog Deluxe’ that should not be missed at any Christmas party.

3 cl Domaine de la Haille Armagnac VS 7 ans
1,5 cl Hampden 8 y.o. Pure Single Jamaican Rum
1,5 cl Senft Bodensee Rum
6 cl whole milk
2 EL Tom & Jerry-Batter
Spice mix
star anise

Batter (egg batter): To 1 egg: 50 g sugar, 1 level espresso spoon of spice mix (see: below), 0.5 cl Jamaica rum. 1 egg makes 3-4 portions (1 egg white: 40 g; 1 egg yolk: 20 g). Separate the egg(s). Beat the egg whites until frothy, gradually add the sugar. Whisk the egg yolks with the spices and rum, then fold into the egg white mixture.

Spice mix, ground: 1.5 tsp cinnamon, 0.5 cl cloves, 0.5 tsp allspice

Preparation: Place ingredients 1-4 in a La Rochère wine glass and heat in the microwave at max. 65 degrees for 0:45 min. on the highest setting. Then stir 1 tbsp Batter into the liquid and add 1 tbsp Batter to the top. Top with spice mix and star anise.

Note: This is Jenny and Andreas Berg’s recipe from the Mirabeau-Bar in Freiburg. It is based on Jerry Thomas’ recipe from 1862. ^[8]

The ‘inventors’

Pierce Egan

Tom & Jerry, in the saloon at Covent Garden. ^[9-212]

It is said that the ‘Tom & Jerry’ originated in the early 1800s and was invented by the writer Pierce Egan to promote his book ‘Life in London’, published in 1821, with its main characters ‘Jerry Hawthorn’ and ‘Corinthian Tom’ and the play ‘Tom & Jerry, or Life in London’ based on it. However, there is no evidence for this derivation. There is also no evidence that the drink was served in England in the 1820s. ^[1-733]

Jerry Thomas

The ‘Tom & Jerry’ is also attributed to none other than Jerry Thomas. He himself states in his book: “This drink is sometimes called Copenhagen, and sometimes Jerry Thomas.” ^[2-70]

In an interview conducted in the early 1880s, Jerry Thomas told Alan Dale: “One day in . . . 1847 a gentleman asked me to give him an egg beaten up in sugar. I prepared the article, and then . . . I thought to myself, “How beautiful the egg and sugar would be with brandy to it!” I ran to the gentleman and, says I, “If you’ll only bear with me for five minutes I’ll fix you up a drink that’ll do your heartstrings good.” He wasn’t at all averse to having the condition of his heartstrings improved, so back I went, mixed the egg and sugar, which I had beaten up into a kind of batter, with some brandy, then I poured in some hot water and stirred vigorously. The drink realised my expectations. It was the one thing I’d been dreaming of for months. . . . I named the drink after myself, kinder familiarly: I had two small white mice in those days, one of them I had called Tom and the other Jerry, so I combined the abbreviations in the drink, as Jeremiah P. Thomas would have sounded rather heavy, and that wouldn’t have done for a beverage.” ^[3-165]

Frederick Davies & Seymour Davies: Drinks of All Kinds. 1896, page 106. ^[11-106]

Frederick Davies & Seymour Davies report in other words. In their book ‘Drinks of All Kinds’, published in 1896, they wrote about this event: “I may premise that what led to this excellent hot drink being invented or mixed is not generally known. The following particulars were communicated to my son by Mr. Jerry Thomas himself, of the Planter’s House, St. Louis, and afterwards of his own saloon at the corner of the Sixth Avenue and Broadway, New York. He said: ›One very cold day I was mixing an egg nogg, and was about to add the milk and ice to the mixture, when all at once I thought, “If the nogg is good cold, why should it not on a cold day like this be better hot ?” I determined to try. I put two tablespoonfuls of the batter into a tumbler, and, instead of milk and ice, put in half a pint of boiling water, stirring quickly all he time to keep it smooth. I then added the usual brandy, Jamaica, and Santa Cruz rum, and a dust of nutmeg, and offered it to a customer who was present; he tasted, he drank, and at once pronounced it “nectar fit for the gods”; it was exhilarating, and made him “feel warm all over.” I also tasted it, and with my acquired taste said, “That will do.”. It soon became known, and when a name was about to be given it a facetious friend who was present suggested that it should be called after myself, “Jerry Thomas,” “or better still,” he said, “call it Tom and Jerry,’ ” and that is the name it has been known by ever since.‹ ” ^[11-106]

Salem Gazette from Massachusetts and other sources

But one should harbour doubts, because as early as 1827, three years before Jerry Thomasen’s birth, the ‘Tom & Jerry’ is mentioned in the Salem Gazette from Massachusetts: “At the Police Court in Boston, last week, a lad about thirteen years of age was tried for stealing a watch, and acquitted. In the course of the trial, it appeared that the prosecutor [that is, the plaintiff] sold to the lad, under the name of “Tom and Jerry,” a composition of saleratus [baking soda], eggs, sugar, nutmeg, ginger, allspice and rum. A female witness testified that the boy . . . appeared to be perfectly deranged, probably in consequence of the “hell-broth” that he had been drinking.” ^[3-165] ^[3-166]

There are also numerous mentions of ‘Tom & Jerry’ from the 1830s and 1840s, all originating in New England. ^[3-166]

A Christmassy drink

Audrey Saunders writes about the Tom & Jerry: “From the mid-nineteenth century until the mid-twentieth, Tom and Jerry was a cold-weather staple in American bars. The characteristic small, porcelain “shaving mugs” in which it was served came out every November, along with the bowl to hold the batter, and got put away again every March. By the 1950s, however, it had become a regional specialty, popular in the Great Lakes region not as a wintertime bar drink but as something served at home during theyear-end holidays.” ^[1-733]

Jenny and Andreas Berg write: “During Prohibition, the former festive drink was an expression of longing for the good old days. The American author and journalist Damon Runyon published ‘Dancing Dan’s Christmas’ on 21 December 1932, a humorous short story in which the crook Dancing Dan slips into the costume and role of Santa Claus after drinking a few ‘Tom and Jerry’s’. Runyon introduces the actual star of his novella as follows: “This hot Tom and Jerry is an old time drink that is once used by one and all in this country to celebrate Christmas with, and in fact it is once so popular that many people think Christmas is invented only to furnish an excuse for hot Tom and Jerry, although of course this is by no means true.” … The narrator in ‘Dancing Dan’s Christmas’ had already heard that the disappearance of ‘Tom and Jerry’ meant that there was no longer any real festive spirit: “But anybody will tell you that there is nothing that brings out the true holiday spirit like hot Tom and Jerry, and I hear that since Tom and Jerry goes out of style in the United States, the holiday spirit is never quite the same.” We don’t want to go quite that far, but we weren’t socialised with ‘Tom and Jerry’ either -. It was only a year ago that we were introduced to this opulent Christmas spectacle in liquid form. What can we say? Our sense of taste and smell went into festive somersaults! This is exactly how we had always imagined Christmas in New York: as sparkling fireworks, set off countless times in Hollywood X-mas movies. For us, ‘Tom and Jerry’ fulfils the function of a Christmas amplifier to perfection.” ^[10]

– “Während der Prohibition war der einstige Festtagstrunk Ausdruck für die Sehnsucht nach der guten alten Zeit. So veröffentlichte der US-amerikanische Autor und Journalist Damon Runyon mit „Dancing Dan’s Christmas“am 21. Dezember 1932 eine humorvolle Kurzgeschichte, in der der Ganove Dancing Dan nach dem Genuss einiger „Tom and Jerry“ in das Kostüm und die Rolle von Santa Claus schlüpft. Den eigentlichen Star seiner Novelle führt Runyon wie folgt ein: This hot Tom and Jerry is an old time drink that is once used by one and all in this country to celebrate Christmas with, and in fact it is once so popular that many people think Christmas is invented only to furnish an excuse for hot Tom and Jerry, although of course this is by no means true. … Dabei war bereits dem Erzähler in „Dancing Dan’s Christmas“ zu Ohren gekommen, dass mit dem Verschwinden von „Tom and Jerry“ keine rechte Festtagsstimmung mehr aufzukommen vermochte: But anybody will tell you that there is nothing that brings out the true holiday spirit like hot Tom and Jerry, and I hear that since Tom and Jerry goes out of style in the United States, the holiday spirit is never quite the same. Wir möchten nicht ganz so weit gehen, wurden aber auch nicht mit „Tom and Jerry“ sozialisiert –. Erst vor einem Jahr durften wir dieses opulente Weihnachtsspektakel in flüssiger Gestalt kennenlernen. Was sollen wir sagen? Unser Geschmacks- und unser Geruchssinn schlugen Festtagspurzelbäume! Genauso hatten wir uns Weihnachten in New York immer vorgestellt: als sprühendes Feuerwerk, in Hollywood-X-mas-Movies unzählige Male gezündet. Für uns erfüllt „Tom and Jerry“ damit die Funktion eines Weihnachtsverstärkers in Vollendung.” ^[10]

There is nothing to add to this. There could hardly be a better festive drink.

Historical recipes

For recipes, I would like to refer only to the two greats of the bar world, as this sufficiently describes the essence of a ‘Tom & Jerry’.

The recipe from Jerry Thomas

Jerry Thomas: How to Mix Drinks. 1862, page 69-70. ^[2-69] ^[2-70]

First of all, the first detailed recipe we know of, published in 1862 by Jerry Thomas: “Tom and Jerry. (Use punch-bowl for the mixture.) 5 lbs. sugar. 12 eggs. 1/2 small glass of Jamaica rum. 1 1/2 teaspoonful of ground cinnamon. 1/2 do. cloves. 1/2 do. allspice. Beat the whites of the eggs to a stiff froth, and the yolks until they are as thin as water, then mix together and add the spice and rum, thicken with sugar until the mixture attains the consistence of a light batter. To deal out Tom and Jerry to customers: Take a small bar glass, and to one table-spoonful of the above mixture, add one wine-glass of brandy, and fill the glass with boiling water, grate a little nutmeg on top. Adepts at the bar, in serving Tom and Jerry, sometimes adopt a mixture of 1/2 brandy, 1/4 Jamaica rum, and 1/4 Santa Cruz rum, instead of brandy plain. This compound is usually mixed and kept in a bottle, and a wine-glassful is used to each tumbler of Tom and Jerry. N. B. – A tea-spoonful of cream of tartar, or about as much carbonate of soda as you can get on a dime, will prevent the sugar from settling to the bottom of the mixture. This drink is sometimes called Copenhagen, and sometimes Jerry Thomas.” ^[2-69] ^[2-70]

Harry Johnson’s recipe

Harry Johnson: New and Improved Bartender’s Manual. 1882, page 31-32. ^[5-31] ^[5-32]

Harry Johnson writes in 1882: “HOW TO MIX TOM AND JERRY. (Use a punch bowl for the mixture.) Use eggs according to quantity. Before using eggs, be careful and have them fresh and cold; go to work and take two bowls, break up your eggs very carefully, without mixing the yolks with the whites together, but have the whites in a separate bowl, take an egg beater and beat the white of the egg in such a manner, that it becomes to a stiff froth; add 1 1/2 table-spoon of sugar to each egg, and mix this thoroughly together, and then beat the yolks of the eggs, until they are as thin as water, mix the yolks of the eggs with the whites and sugar together, until the mixture contains the consistence of a light batter, and it is always necessary to stir the mixtures up every little while to prevent the eggs from separating. HOW TO DEAL OUT TOM AND JERRY. (Take either a Tom and Jerry mug or bar glass.) 2 table-spoons of the above mixture; 1 wine glass of brandy; 1 pony glass of Jamaica rum: fill the mug or glass up with hot water or hot milk, and stir up well with a spoon, then poor in the mixture from one mug to the other, three or four times, until the above ingredients are thoroughly mixed, grate a little nutmeg on top and serve. TOM AND JERRY (cold). (Use a Tom and Jerry mug or bar glass.) This drink is prepared on the same principle as Hot Tom and Jerry, with the exception of using cold water or cold milk.” ^[5-31] ^[5-32]

Tom & Jerry and the Eggnog

Needless to say, the Tom & Jerry is something of an ‘’Eggnog deluxe‘’, deeply rooted in British tradition with numerous references to Posset and Syllabub. In a way, it is a modern version of the same old idea; the luxury of the Middle Ages sends its regards.

Etymology

The cartoon series

Where the ‘Tom & Jerry’ got its name from and what it’s all about will probably always remain a mystery. However, it is clearly documented why the two cartoon characters ‘Tom and Jerry’ play their game of cat and mouse.

The cat in the cartoon series was called ‘Jasper’ when he first appeared, while the mouse was nameless. A competition was organised within the producing studio to find a name for both. John Carr won the competition with his suggestion to call them ‘Tom and Jerry’. ^[6]

›Tom‹ and ›Tomcat‹

The linguistic meaning of ‘Tom’ and ‘Tomcat’ is also interesting in this context. The ‘Wiktionary’ writes about the term ‘Tomcat’: “The linguistic meaning of ‘Tom’ and ‘Tomcat’ is also interesting in this context. The ‘Wiktionary’ writes about the term ‘Tomcat’: ‘Composite of the colloquial abbreviation Tom for Thomas and cat for cat. Tom has also been used since the late 14th century in English-speaking countries as a kind of general nickname for the common man. The name Tom was given to male cats as early as around 1300, and to other animals and birds from 1791. Since the 16th century, tom has been used as an adjective or compound with the animal name to refer to the male of certain animal species. ‘Tomcat’ first appears in 1789 or 1809 and is possibly influenced by the children’s book ‘The Life and Adventures of a Cat’ (1760) with the character Tom the Cat.’” ^[7]

– “Kompositum aus der umgangssprachlichen Abkürzung Tom für Thomas und cat für Katze. Tom wird seit dem späten 14. Jahrhundert im englischsprachigen Raum auch als eine Art allgemeiner Spitzname für den gemeinen Mann verwendet. Schon zirka 1300 wird männlichen Katzen der Name Tom gegeben, anderen Tieren und Vögeln ab 1791. Seit dem 16. Jahrhundert bezeichnet tom als Adjektiv zum oder Kompositum mit der Tierbezeichnung das Männchen bestimmter Tierarten. ›Tomcat‹ tritt erstmals 1789 oder 1809 auf und ist möglicherweise durch das Kinderbuch ›The Life and Adventures of a Cat‹ (1760) mit der Figur Tom the Cat beeinflusst.” ^[7]

Calling the cat ‘Tom’ is therefore something quite common. If you are now looking for a name for the accompanying mouse, then ‘Jerry’ is an obvious choice, given the popularity of the drink ‘Tom & Jerry’ and its ubiquity at Christmas time.

It is unknown to what extent the aforementioned book ‘Life in London’ by Pierce Egan, published in 1821, and the characters ‘Jerry Hawthorn’ and ‘Corinthian Tom’ appearing in it are the origin of the name of the drink and thus indirectly also of the comic characters. However, it seems that, going back to this book, ‘Tom & Jerry’ “was a commonplace phrase for young men given to drinking, gambling, and riotous living in 19th-century London, England.” ^[6]

Now that we have a better understanding of Posset, Syllabub, Eggnog and Tom & Jerry, we can turn our attention to the innovation of William Schmidt in the next post in this series.

Sources

David Wondrich & Noah Rothbaum (Hrsg.): The Oxford Companion to Spirits & Cocktails. ISBN 9780199311132. 2022.
Jerry Thomas: How to Mix Drinks, Or, The Bon-vivant’s Companion, Containing Clear and Reliable Directions for Mixing All the Beverages Used in the United States, Together with the Most Popular British, French, German, Italian, Russian, and Spanish Recipes, Embracing Punches, Juleps, Cobblers, Etc., Etc., Etc., in Endless Variety. To Which is Appended a Manual For The Manufacture of Cordials, Liquors, Fancy Syrups, Etc., Etc., After the Most Approved Methods Now Used in the Destillation of Liquors and Beverages, Designed For the Special Use of Manufacturers and Dealers in Wines and Spirits, Grocers, Tavern-Keepers, and Private Families, the Same Being Adapted to the Tteade of The United States and Canadas. The Whole Containing Over 600 Valuable Recipes by Christian Schultz. New York, Dick & Fitzgerald, 1862.
David Wondrich: Imbibe! 2. edition 2015, ISBN 978-0-399-17261-8.
David Wondrich: Imbibe! Übersetzt von Martin Stein. 1. Auflage 2022, Kartaus Verlag, ISBN 978-3-936054-12-5.
Harry Johnson: New and Improved Bartender’s Manual or: How to Mix Drinks of the Present Style And Containing a Valuable List of Instructions and Hints of the Author in Reference to Attending Bar, and also a Large List of Mix-Drinks Together With a Complete List of Bar Utensils, Wines, Liquors, Ales, Mixtures, Etc. Ab Seite 77: Practisches, Neues und Verbessertes Handbuch für Barkeeper, Salon- und Hotelbesitzer, Küfer, Weinbauer, Hausfrauen etc. enthaltend practische Winke und Anweisungen für Barkeeper, vollkommen correcte Rezepte aller gemischten Getränke der gegenwärtigen Zeit, Listen sämmtlicher Bar-Artikeln und Utensilien, Regeln zur Behandlung von Liquors, Bier, Ale, Porter, Wein und Cider in Fässern sowohl als auch Flaschen, etc., etc., mit einem Anhang der Anleitung zur Erzeugung von Wein und Cider. New York, Samisch & Goldmann, 1882.
https://en.wikipedia.org/wiki/Tom_and_Jerry Tom and Jerry.
https://de.wiktionary.org/wiki/tomcat Tomcat.
Mirabeau recipe card for the Tom and Jerry, dated 1. December 2023
https://archive.org/details/lifeinlondonorda00eganuoft/page/212/mode/2up Pierce Egan: Tom & Jerry. Life in London or the day and night scenes of Jerry Hawthorn, esq., and his elegant friend Corinthian Tom in their rambles and sprees through the metropolis. With numerous coloured illus. from real life designed by I.R. & G. Cruikshank. London, (1821).
Newsletter of the Mirabeau-Bar, dated 16. December 2024.
Frederick Davies & Seymour Davies: Drinks of All Kinds. Hot and Cold for All Seasons. London, John Hogg, 1896.

Historical recipes up to 1899

1862 Jerry Thomas: How to Mix Drinks, Seite 69: Tom and Jerry.

(Use punch-bowl for the mixture.)
5 lbs. sugar.
12 eggs.
1/2 small glass of Jamaica rum.
1 1/2 teaspoonful of ground cinnamon.
1/2 do. do. cloves.
1/2 do. do allspice.
Beat the whites of the eggs to a stiff froth, and the
yolks until they are as thin as water, then mix together
and add the spice and rum, thicken with sugar until the
mixture attains the consistence of a light batter.
To deal out Tom and Jerry to customers:
Take a small bar glass, and to one table-spoonful of the
above mixture, add one wine-glass of brandy, and fill the
glass with boiling water, grate a little nutmeg on top.
Adepts at the bar, in serving Tom and Jerry, sometimes
adopt a mixture of 1/2 brandy, 1/4 Jamaica rum, and 1/4 Santa
Cruz rum, instead of brandy plain. This compound is
usually mixed and kept in a bottle, and a wine-glassful
is used to each tumbler of Tom and Jerry.
N. B.—A tea-spoonful of cream of tartar, or about as
much carbonate of soda as you can get on a dime, will pre-
vent the sugar from settling to the bottom of the mixture.
This drink is sometimes called Copenhagen, and some
times Jerry Thomas.

1862 Jerry Thomas: The Bartenders’ Guide, Seite 69: Tom and Jerry.

1864 Jerry Thomas: The Bartenders’ Guide, Seite 69: Tom and Jerry.

1866 L. Monzert: The indeopendent liquorist. Seite 154. Tom and Jerry.

5 pounds white sugar.
12 eggs.
1/2 of a wine-glass Jamaica rum.
1 large tea-spoonful of ground cinnamon.
1/2 do. do. cloves.
1/2 do. do. allspice.
Take out the whites of your eggs, and beat
them to a stiff froth; then beat the yolks
until quite thin; then mix them together, and
add the spices and the rum; then thicken the
whole with powdered sugar, until it is as
thick as paste or batter. When you deal it
out to customers, take a mug or bar-glass,
put in 1 table-spoonful of the mixture and
1 wine-glass of brandy; then fill up with
boiling water, and grate a little nutmeg on
top; or if you wish to improve it, instead of
using brandy, you can use a mixture of equal
parts of brandy, St. Croix and Jamaica rum.

1869 Anonymus: Haney’s Steward & barkeeper’s Manual. Seite 35. Tom and Jerry.

Beat the whites of a dozen eggs to a froth and the yolks
until they are quite thin; mix the two together, and add a
half tumbler of Jamaica rum; one and a half teaspoonfuls
of ground cinnamon; quarter teaspoonful of cloves; quarter
teaspoonful of allspice. Sweeten with about five pounds of
sugar, and in serving to customers to a teaspoonftil of the
above add a quarter of a tumbler of spirits, brandy being
preferable; fill up with boiling water, and grate a little nut-
meg on the surface.

1871 Anonymus: Barkeepers’ Ready Reference. Seite 74. Tom and Jerry.

Use a large bowl to make your
mixture in.
5 lbs. of white sugar.
12 eggs.
1/2 glass of good rum.
1 teaspoonful of ground cinnamon.
1/2 ” cloves.
1/2 ” allspice.
Beat the white of the eggs until
they will stand alone when piled up.
Beat the yolks until thin as water.
Then mix them together. Add the
spice and rum, and thicken up with
the sugar, stirring well all the time.
Serve it in small bar glass as follows:
To one table spoonful of the mixture,
add 1 wine glass of brandy. Fill
up with hot water, and grate nutmeg
on top.
If you will mix 1/2 brandy, 1/4 rum and
1/4 good whisky, dashed with bitters
and keep it on hand, you will find it
better than brandy plain, and much
preferred.
A teaspoonful of cream of tartar
should be put into the bowl of mixture
to keep the sugar from settling to the
bottom.

1871 E. Ricket & C. Thomas: The Gentleman’s Table Guide. Seite 42. Tom and Jerry.

USE a bowl. The mixture is composed of
5 lbs. of white sugar, 12 new laid eggs,
wineglass rum, half teaspoonful of ground
cinnamon, half teaspoonful of ground cloves, half
teaspoonful of ground allspice; beat the whites of
the eggs to a stiff froth, and the yolks until as thin
as water, then mix together and add spices and
rum; thicken with sugar until you have a light
batter. To deal out Tom and Jerry take a small
tumbler, and to 1 tablespoonful of batter add 1
wineglass of brandy, and fill up with boiling
water; grated nutmeg on the top.

1872 E. Ricket & C. Thomas: The Gentleman’s Table Guide. Seite 42. Tom and Jerry.

1875 Anonymus: The American Bar-Tender. Seite 17. Tom and Jerry.

BATTER FOR TOM AND JERRY
Use large bowl.—Take the whites of 20 eggs, beat until thick
and white as snow. Beat the yolks seperately, until thin as
liquid. Then stir, and mix with powdered sugar until it be-
comes of the consistency of dough. Then mix both together,
and your batter is ready for use.

TOM AND JERRY
1 table spoonful of prepared batter, 1-2 glass Jamaica rum,
1-2 glass St. Croix rum. Fill cup with boiling water. Use two
cups to mix with, throwing from one to the other until you
have a nice foam. Sprinkle nutmeg on top, and serve.

1876 Jerry Thomas: How to Mix Drinks. Seite 69: Tom and Jerry.

1876 Jerry Thomas: The Bartender’s Guide. Seite 69: Tom and Jerry.

1878 Leo Engel: American & Other Drinks. Seite 56. Tom and Jerry

Use Punch-bowl for this mixture.
Five pounds of powdered sugar; twelve eggs; half a small glass
of Jamaica rum; one and a half tea-spoonful of ground cinnamon;
half a tea-spoonful of ground cloves; half a tea-spoonful of all-spice.
Beat the white of the eggs to a stiff froth, and the yolks until they
are as thin as water, then mix together and add spice and rum.
Thicken with sugar until the mixture attains the consistency of a
light batter.
TO SERVE OUT TOM AND JERRY.
Take a tumbler, and to one table-spoonful of the above mixture
add one wine glass of brandy, and fill the glass with boiling water;
stir with a spoon, and grate a little nutmeg on top. Adepts in
serving Tom and Jerry sometimes adopt a mixture of half brandy,
quarter Jamaica rum, and quarter Santa Cruz rum, instead of
brandy plain. This compound is usually mixed and kept in a
bottle, and a wine glass full is used to each tumbler of Tom and
Jerry.

1881 Leo Engel: American & Other Drinks. Seite 56. Tom and Jerry

1882 Harry Johnson: New and Improved Bartender’s Manual. Seite 31, Tom and Jerry.

54. HOW TO MIX TOM AND JERRY.
(Use a punch bowl for the mixture.)
Use eggs according to quantity. Before using eggs,
be careful and have them fresh and cold; go to work
and take two bowls, break up your eggs very carefully,
without mixing the yolks with the whites together, but
have the whites in a separate bowl, take an egg beater
and beat the white of the egg in such a manner, that
it becomes to a stiff froth; add 1 1/2 table-spoon of sugar
to each egg, and mix this thoroughly together, and
then beat the yolks of the eggs, until they are as thin
as water, mix the yolks of the eggs with the whites and
sugar together, until the mixture contains the con-
sistence of a light batter, and it is always necessary to
stir the mixtures up every little while to prevent the
eggs from separating.

55. HOW TO DEAL OUT TOM AND JERRY.
(Take either a Tom and Jerry mug or bar glass.)
2 table-spoons of the above mixture;
1 wine glass of brandy;
1 pony glass of Jamaica rum
fill the mug or glass up with hot water or hot milk, and
stir up well with a spoon, then poor in the mixture
from one mug to the other, three or four times, until
the above ingredients are thoroughly mixed, grate a
little nutmeg on top and serve.

1882 Harry Johnson: New and Improved Bartender’s Manual. Seite 32, Tom and Jerry (cold).

(Use a Tom and Jerry mug or bar glass.)
This drink is prepared on the same principle as Hot
Tom and Jerry, with the exception of using cold water
or cold milk.

1882 Harry Johnson: New and Improved Bartender’s Manual. Seite 109, Tom and Jerry.

54. How to mix Tom and Jerry.
(Gebrauche eine Punchbowle.)
Bei Bereitung von Tom and Jerry richtet sich die
Quantitat ganz nach dem Bedarfe des betreffenden
Geschäftes, und miissen die zu verwendenden Eier stets
frisch und kalt sein. Man nehme zwei Gefässe oder
Bowles und trenne das Eiweiss von dem Dotter so be-
hutsam, dass jedes fur sich separat in die betreffende
Bowl gebracht wird. Man schlage das Eiweiss mit
einem sogenannten Schneeschläger so lange bis das
Eiweiss steif wie Schnee geworden ist. Dann füge
einen bis anderthalb Esslöffel voll fein pulverisirter
Zucker für je ein Ei hinzu und mische dieses mittelst
dem Schneeschläger tüchtig zu einem Teig, dann
schlage man den Eidotter so lange bis er dünnflüssig
wie Wasser wird und schütte diesen in den Eiweiss-
teig und schlage das Ganze tüchtig zusammen, so dass
es einen leichten lockeren Teig bildet.55.

55. How to deal out Tom and Jerry.
(Gebrauche ein Tom and Jerry Mug.)
2 Esslöffel voll von dem gemischten Teig;
1 Weinglas Cognac;
1 Pony-Glas Jamaica Rum;
fülle das Glas oder den Mug mit heissem Wasser oder
heisser Milch, je nach dem Wunsche der Gäste und mi-
sche es auf mit einem Barlöffel; dann nehme man ein
zweites Glas oder Mug und giesse das Getränk unge-
fähr 4 bis 5 Mal von einem Glas in’s andere in langen
Strömen, streue dann ein wenig Muscatnuss darauf
und servire es.

1882 Harry Johnson: New and Improved Bartender’s Manual. Seite 110, Tom and Jerry (cold).

(Gebrauche Tom nd Jerry Mug oder Glas.)
Dieses Getränk wird ganz auf dieselbe Weise prä-
parirt wie heisser Tom and Jerry, nur mit dem Unter-
schiede, dass man statt des heissen Wassers oder Milch
kaltes Wasser oder Milch verwenden thut.

1883 Jerry Thomas: How to Mix Drinks. Seite 109: Tom and Jerry.

1883 Patsy McDonough: McDonough’s bar-keeper’s guide. Seite 31. Tom and Jerry.

Beat the white of a dozen eggs to a froth, and the yolks until
they are quite thin, mix the two together and add a gill of Jamaica
Rum; sweeten with about four pounds of powdered sugar; Stir well,
and in serving to customers, to a table-spoin of the batter, add a pony-
wine-glass of Cognac Brandy, fill up with boiling water and grate
nutmeg on top. Serve in china mugs.

1884 Albert Barnes: The Complete Bartender. Seite 24. Tom and Jerry.

TOM AMD JERRY MIXTURE.
Use punch bowl, 10 Eggs, beat the whites in a bowl by
themselves until they become a stiff froth, beat the yolks in
another bowl until very thin, add 15 table spoonsful of sugar
to the white of the eggs, and mix well, mix the yolk and white
of the eggs together in the punch bowl, and beat until the
mixture is of the consistency of batter.

TOM AND JERRY HOT
Use large bar glass or mug. 2 1/2 table- spoonsful of Tom
and Jerry Mixture, mentioned above; 1 wine glass of Brandy,
1/2 wine glass of Jamaica Rum. Fill with boiling water, stir
well with a spoon, grate nutmeg on top and serve.

TOM AND JERRY COLD.
Use large bar glass or mug. Prepare the ingredients in the
same way as Tom and Jerry, (hot), but using cold instead of
hot water.

1884 George Winter: How to Mix Drinks. Seite 30. Tom and Jerry.

HOW TO MIX TOM AND JERRY.
(Use punch bowl for the mixture.)
Five pounds sugar;
Twelve eggs;
Half wine glass Jamaica rum;
One and a half teaspoonful of ground cinnamon;
Half teaspoonful of ground cloves;
Half teaspoonful of ground allspice;
Beat the white of the eggs to a stiff froth, and the yolks
until they are as thin as water then mix together and add
the spice and rum, thicken with sugar until the mixture
attains consistence of a light batter.

TO DEAL OUT TOM AND JERRY TO CUS-
TOMERS.
Take a small bar glass, and to one tablespoonful of the
above mixture add one wine glass of brandy, fill the
glass with boiling water and grate a little nutmeg on top,
then serve.
Adepts at the bar, in serving Tom and Jerry, sometimes
adopt a mixture of one-half brandy, one-fourth Jamaica
rum, and one-half St. Croix rum, instead of brandy plain.
This compound is usually mixed and kept in a bottle, and
a wine glass is used to each tumbler of Tom and Jerry.

TOM AND JERRY COLD.
This drink is prepared the same as the hot Tom and
Jerry, with the exception of using cold water.

1884 Joseph W. Gibson: Scientific Bar-Keeping. Seite 22. Tom and Jerry.

5 pounds sugar; 12 eggs; 1/2 small
glass of Jamaica rum; 1 1/2 teaspoonfuls of ground cinnamon;
1/2 teaspoonful of ground cloves and allspice.
Beat the whites of the eggs to a stiff froth and the yolks un-
til they are as thin as water, then mix together and add the
spice and rum, thicken with sugar until the mixture attains the
consistency of a light batter.
In serving, take a small bar glass, and to one tablespoonful
of the above mixture add one wine glass of brandy, and fill the
glass with boiling water; grate a little nutmeg on top. (Use
punch-bowl for the mixture!)

TOM AND JERRY (COLD).— This drink is prepared on
the same principle as hot Tom and Jerry, with the exception
of using cold water or cold milk.

1884 O. H. Byron: The Modern Bartenders’ Guide. Seite 70. Tom and Jerry, No. 1.

(Prepare in a punch bowl.)
The number of eggs to be used in this preparation de-
pends upon the quantity you intend making.
Be very careful in having your eggs fresh.
Separate the yolks from the whites.
Beat the whites to a very stiff froth, and add 1 1/2 table-
spoon of white sugar to each egg, mixing thoroughly
together. Then beat the yolks until they are thin as
liquor, which, mix thoroughly with the whites and sugar
until the compound attains the consistency of batter.
To prevent the sugar settling to the bottom of the
bowl, put in as much carbonate of soda as will cover
a ten-cent piece, or stir once in a while.

How to Serve it.
2 table-spoons of the mixture.
1 wine-glass brandy.
1 pony ” Jamaica rum.
Fill the mug up with hot water, or hot milk, stirring
well with a spoon. Pour from one mug into the other
to thoroughly mix, grate a little nutmeg on top, and
catch on.

1884 O. H. Byron: The Modern Bartenders’ Guide. Seite 70. Tom and Jerry, No. 2.

(Prepare in a punch bowl.)
Beat the whites of 1 dozen eggs to a stiff froth, and
the yolks until they become as thin as water. Mix well
together, then add:
1/2 a small glass Jamaica rum.
1/4        ”         ”     St. Croix rum.
1 1/2 tea-spoon ground cinnamon.
1/2          ”               ”         cloves.
1/2          ”               ”         allspice.
Stiffen with white sugar to the consistency of batter.

How to Serve the Above: Use a Small Bar Glass or
Mug.
1 table-spoon of the mixture.
1 wine-glass brandy.
Fill up with boiling water or milk, a little grated nut-
meg on top. Serve.

Cold Tom and Jerry.
For this, use as above, only you add cold water or
milk instead of hot.

1887 Charlie Paul: American and Other Iced Drinks. Seite 40. Hot Tom and Jerry.

Take a punch bowl, into which put the yolk of
twelve eggs, and beat them up until as thin as
water; then add one pound of powdered sugar,
half a teaspoonful of ground cinnamon, ditto of
ground clove, ditto of allspice; next beat the whites
of eggs into a stiff froth, pour into the first bowl,
and mix well; then add one bottle of brandy, one
ditto of “Liquid Sunshine” rum. This will be
sufficient for a party of twenty.

(THE WAY TO SERVE TOM AND JERRY.)
Take two shakers, heat them well with boiling
water; then pour in half of the mixture and half
of boiling water, and keep pouring them from one
shaker to the other, until you have attained a good
froth; then heat a jug and pour the liquid in,
which sprinkle with a little grated nutmeg on
top. This will be found a delicious drink for a
cold winter’s night.

1887 Jerry Thomas: The Bar-Tender’s Guide. Seite 51: Tom and Jerry.

(Use punch-bowl for the mixture.)
Take 12 fresh eggs.
1/2 small bar-glass of Jamaica rum.
1 1/2 tea-spoonful of ground cinnamon.
1/2 tea-spoonful of ground cloves.
1/2 tea-spoonful of ground allspice.
Sufficient fine white sugar.
Beat the whites of the eggs to a stiff froth, and the
yolks until they are thin as water, then mix together
and add the spice and rum, stir up thoroughly, and
thicken with sugar until the mixture attains the con-
sistence of a light batter.
A larger or smaller quantity of this mixture may be
made by increasing or diminishing the proportions of
the ingredients given in the above recipe.
N. B. — A tea-spoonful of cream of tartar, or about
as much carbonate of soda as you can get on a dime,
will prevent the sugar from settling to the bottom of
the mixture.

How to Serve Tom and Jerry.
(Use small bar-glass.)
Take 1 table-spoonful of the above mixture.
1 wine-glass of brandy.
Fill the glass with boiling water, grate a little nut-
meg on top, and serve with a spoon.
Adepts at the bar, in serving Tom and Jerry some-
times employ the following mixture :— one-half brandy,
one-quarter Jamaica rum, one-quarter Santa Cruz rum.
For convenience, these proportions are mixed and
kept in a bottle, and a wine-glassful is used to each
tumbler of Tom and Jerry, instead of brandy plain,

Copenhagen.
This is only another name for Tom and Jerry.

1888 Harry Johnson: New and Improved Illustrated bartender’s Manual. Seite 63. Tom and Jerry.

HOW TO MIX TOM AND JERRY.
(Use a punch bowl for the mixture.)
Use eggs according to quantity. Before using
eggs, be careful and have them fresh and cold; go
to work and take two bowls, break up your eggs
very carefully, without mixing the yolk with the
whites, but have the whites in a separate bowl, take
an egg beater and beat the white of the eggs in such
a manner, that it becomes a stiff froth: add, 1 1/2
table-spoonfuls of sugar for each egg, and mix this
thoroughly together, and then beat the yolks of the
eggs, until they are as thin as water; mix the yolks
of the eggs with the whites and sugar together, until
the mixture gets the consistency of a light batter,
and it is necessary to stir the mixture up every
little while to prevent the eggs from separating,

HOW TO DEAL OUT TOM AND JERRY.
(Take either a Tom and Jerry mug, or a bar glass.)
2 table-spoonfuls of the above mixture;
1 wine glass of Brandy;
1 pony glass of Jamaica rum;
fill the mug or glass with hot water or hot milk,
and stir up well with a spoon, then pour the
mixture from one mug to the other, three or four
times, until the above ingredients are thoroughly
mixed, grate a little nutmeg on top, and serve.

1888 Harry Johnson: New and Improved Illustrated bartender’s Manual. Seite 75. Tom and Jerry (cold).

(Use a Tom and Jerry mug, or a bar glass.)
This drink is prepared on the same principle as
hot Tom and Jerry, with the exception of using cold
water, or cold milk.

1888 Harry Johnson: New and Improved Illustrated bartender’s Manual. Seite 169. Tom and Jerry.

How to mix Tom and Jerry.
(Gebrauche eine Punschbowle.)
Bei Bereitung von Tom und Jerry richtet sich die
Quantität ganz nach dem Bedarfe des betreffenden
Geschäftes und müssen die zu verwendenden Eier
stets frisch und kalt sein. Man nehme 2 Gefässe
oder Bowlen und trenne das Eiweiss von dem Dot-
ter so behutsam, das jedes füir sich separat in die
treffende Bowle gebracht wird. Man schlage das
Eiweiss mit einem sogenannten Schneeschläger so
lange bis das Eiweiss steif wie Schnee geworden ist.
Dann füge einen bis anderhalb Esslöffel von fein
pulversirten Zucker für je 1 Ei hinzu und mische
dieses mittelst des Schneeschlägers tüchtig zu einem
Teig, dann schlage man den Eidotter so lange his
er dünnfliissig wie Wasser wird und schütte diesen
in den Eiweissteig und schlage das Ganze tüchtig
zusammen, so dass es einen leichten lockeren Teig
bildet.

124. How to deal out Tom and Jerry.
(Gebrauche ein Tom und Jerry Mug.)
2 Esslöffel voll des gemischten Teigs;
1 Weinglass Cognac;
1 Ponyglas Jamaica Rum;
Fülle das Glas oder den Mug mit heissem Wasser
oder heisser Mich, je nach dem Wunsche der Gäste
und mische es auf mit einem Barlöffel; dann nehme
man ein zweites Glas oder Mug und giesse das Ge-
tränk ungefähr 4 bis 5 Mal von einem Glas ins
andere in langen Strömen, streue dann ein wenig
Muscatnuss darauf, und servire.

1888 Harry Johnson: New and Improved Illustrated bartender’s Manual. Seite 182. Tom and Jerry (cold).

(Gebrauche ein Tom and Jerry Mug oder Glas.)
Dieses Getränk wird ganz auf dieselbe Weise
präparirt wie heisser Tom und Jerry, nur mit dem
Unterschiede dass man kaltes Wasser oder kalte
Milch verwendet.

1888 Harry Lamore: The Bartender. Seite 56. Tom and Jerry.

Use punch-bowl for the mixture.
Take twelve fresh eggs .
Half small bar glass of Jamaica rum.
One and a half teaspoonfuls of ground cinnamon.
Half teaspoonful of ground cloves.
Half teaspoonful of ground allspice.
Sufficient fine white sugar.
Beat the whites of the Eggs to a stiff froth, and the
yolks until they are as thin as water, then mix together
and add the spice and rum, stir up thoroughly, and thicken
with sugar until the mixture attains the consistence of a
light batter.

How to Serve Tom a nd Jerry.
Use a small bar glass.
Take one tablespoonful of the above mixture.
One wine-glass of brandy.
Fill the glass with boiling water, grate a little nutmeg
on top, and serve with a spoon.
Adepts at the bar, in serving Tom and Jerry sometimes
employ the following mixture:- One-half brandy, one-quar-
ter Jamaica rum, one-quarter Santa Cruz rum. For con-
venience, these proportions are mixed and kept in a bottle,
and a wine-glassful is used to each tumbler of Tom and
Jerry, instead of brandy plain.

1889 Jerry Thomas: The Bar-Tender’s Guide. Seite 43: Tom and Jerry.

Copenhagen.
This is only another name for Tom and Jerry.

1889 Émile Lefeuvre: Méthode pour composer soi-même les boissons. Seite 76. Tom and Jerry.

2 kilos 500 de sucre.
12 œufs.
1/2 petit verre de rhum Jamaïque.
1 1/2 petite cuillerée de cannelle.
1/2 petite cuillerée de clous de girofle.
1/2 petite cuillerée d’épices.
Battez les blancs d’œufs jusqu’à ce
qu’ils soient comme de la neige, et les
jaunes jusqu’à ce qu’ils soient aussi li-
quides que l’eau; ensuite mêlez ensemble,
ajoutez les épices et le rhum; épaissis-
sez avec le sucre jusqu’à ce que la mixture
atteigne la consistance d’une pâte légère.
Prenez un verre de 25 centilitres; mettez
dedans une cuillerée à café de la mixture
ci-dessus, ajoutez un verre à madère de
cognac et remplissez le verre avec de l’eau
bouillante; râpez un peu de muscade
dessus, et servez.

1891 Anonymus: Wehman’s Bartenders’ Guide. Seite 41. Tom and Jerry.

How to Mix Tom and Jerry.— (Use a punch bowl for the
mixture.)
Use eggs according to quantity. Before using eggs, be care-
ful and have them fresh and cold; go to work and take two
bowls, break up your eggs very carefully, without mixing the
yolk with the whites, but have the whites in a separate bowl,
take an egg heater and beat the white of the eggs in such a
manner that it becomes a stiff froth; add 1 1/2 table-spoonfuls
of sugar for each egg, and mix this thoroughly together, and
then beat the yolks of the eggs until they are as thin as water;
mix the yolks of the eggs with the whites and sugar together,
until the mixture gets the consistency of a light batter, and it
is necessary to stir the mixture up every little while to prevent
the eggs from separating.

How to Serve Tom and Jerry.— (Use either a mug or a
bar glass.)
2 table-spoonfuls of the above mixture.
1 wine glass of Brandy.
1 pony glass of Jamaica rum.
Fill the mug or glass with hot water or hot milk, and stir up
well with a spoon, then pour the mixture from one mug to the
other, three or four times, until the above ingredients are
thoroughly mixed, grate a little nutmeg on top, and serve.

1892 William Schmidt: The Flowing Bowl. Seite 178. Tom and Jerry.

Break the yolks of six eggs in the bottom of a large bowl; beat
it long enough to make bubbles appear on the top; stir in some
fine sugar gradually, until the mixture becomes hard enough, so
that you may take out a spoonful of it without spilling anything;
beat the whites of the eggs into the form of frozen snow in an-
other bowl; add one-half of this to your first mixture; mix this
together with two ponies of maraschino and two ponies of crême
de vanille, take a tablespoonful of this mixture in a fancy Tom-
and-Jerry cup; add a small drink of either brandy, whiskey, rum,
sherry wine or port wine; mix this well; fill the balance with
boiling milk; put a little of the white of the eggs you have got
left on the top; add a little ground cinnamon and your drink is
ready.
(To keep your mixture in the bowl from getting hard, put a
small glass of ale on the top.)

1893 Anonymus (Mrs. Alexander Orr Bradley): Beverages and sandwiches for your husband’s friends. Seite 22. Tom and Jerry.

Eight tablespoonfuls of powdered sugar, and six
eggs beaten together to a stiff froth. Add to this
four sherry wine glasses of Jamaica rum and four of
brandy. Stir into this one-half pints of
boiling water. Pour into a hot pitcher and serve in
glasses, grating a little nutmeg on the top of each
glass.

1895 Bartenders’ Association of New York: Official Hand-Book and Guide. Seite 45. Tom and Jerry.

(Use punch bowl.)
Take the whites of any quantity of eggs,
and beat to a stiff froth.
Add 1 1/2 tablespoonfuls of powdered sugar
for each egg. Beat the yolk of the eggs
separate.
Stir together and beat to a stiff batter.
Add as much carbonate of soda as will
cover a nickel. Mix frequently, so as the
eggs will not separate.

How to Serve Tom and Jerry.
(Use mug.)
2 tablespoonfuls of the above mixture.
1 wine glass of brandy.
1 pony of Jamaica rum.
Fill with hot milk, mix well, pour from
one cup to another, grate nutmeg on top.

1895 Chris F. Lawlor: The Mixicologist. Seite 42. Tom and Jerry.

(Use punch-bowl for the mixture.)
Take 12 fresh eggs.
1/2 small barglass of Jamaica rum.
1 1/2 teaspoonfuls of ground cinnamon.
1/2 teaspoonful of ground cloves.
1/2 teaspoonful of ground allspice.
Sufficient fine white sugar.
Beat the whites of the eggs to a stiff froth, and
the yolks until they are as thin as water; then mix
together, and add the spice and rum; stir up thor-
oughly, and thicken with sugar until the mixture
attains the consistence of a light batter.

How to Serve Tom and Jerry.
(Use T. and J. Mug.)
Take 1 desertspoonful of the above mixture.
1 wineglass of brandy or whiskey.
Fill the glass with boiling water, grate a little
nutmeg on top, and serve with a spoon.

1895 George J. Kappeler: Modern American Drinks. Seite 108. Tom and Jerry.

Take the whites of any quantity of eggs and
beat to a stiff froth. Add one heaping table-
spoonful of fine sugar for each egg. Beat the
yolks of the eggs separately; mix together, adding
a pinch of bicarbonate of soda, and beat to a stiff
batter. Stir frequently so as to prevent the sugar
from settling in the bottom of Tom and Jerry
bowl.

How to Serve Tom and Jerry.
Put two tablespoonfuls of the above mixture into
and Jerry mug; add half a jigger brandy
and half a jigger rum, fill with boiling hot water
or hot milk; mix well with a spoon, grate nut-
meg on top and serve.

Tom and Jerry (Cold).
Serve same as above, using cold water or milk
in place of hot.

1895 Herbert W. Green: Mixed Drinks. Seite 35. Tom and Jerry.

Separate whites from yolks, beat the whites to
a stiff froth and the yolks until quite thin. Put
them together in Tom and Jerry bowl, stir in pul-
verized sugar slowly—so it will mix thoroughly—
until it is quite stiff. To serve: fill Tom and Jerry
mug one-quarter full of the batter, two-thirds
jigger brandy, one-third jigger rum; fill with hot
water, stir well, nutmeg on top. The handiest way
to serve would be to have a bottle filled two-thirds
with brandy and one-third with rum, and use one
jigger of the mixture.

1895 R. C. Miller: The American Bar-Tender. Seite 60. Tom and Jerry.

(Use punch-bowl for the mixture.)
5 lbs. sugar.
12 eggs.
1/2 small glass of Jamaica rum.
1 1/2 teaspoonful of ground cinnamon.
1/2 do, do. cloves.
1/2 do, do. allspice.
Beat the whites of the eggs to a stiff froth, and the
yolks until they are as thin as water, then mix together
and add the spice and rum, thicken with sugar until the
mixture attains the consistence of a light batter.

To deal out Tom and Jerry to customers:
Take a small bar mug, and to one table-spoonful of
the above mixture, add one wine-glass of brandy, and
fill the mug with boiling water, grate a little nutmeg on
top.
Adepts at the bar, in serving Tom and Jerry, some-
times adopt a mixture of 1/2 brandy, 1/4 Jamaica rum,
and 1/4 Santa Cruz rum, instead of brandy plain. This
compound is usually mixed and kept in a bottle, and a
wine glassful is used to each tumbler of Tom and Jerry.
N. B.—A teaspoonful of cream of tartar, or about as
much carbonate of soda as you can get on a dime, will
prevent the sugar from settling on the bottom of the
mixture.

1896 Frederick Davies & Seymour Davies: Drinks of All Kinds. Seite 106. Tom and Jerry.

I may premise that what led to this excel-
lent hot drink being invented or mixed is not
generally known. The following particulars
were communicated to my son by Mr. Jerry
Thomas himself, of the Planter’s House, St.
Louis, and afterwards of his own saloon at the
corner of the Sixth Avenue and Broadway, New
York. He said:
‘ One very cold day I was mixing an egg
nogg, and was about to add the milk and ice to
the mixture, when all at once I thought, “If the
nogg is good cold, why should it not on a cold
day like this be better hot ?” I determined to
try. I put two tablespoonfuls of the batter into
a tumbler, and, instead of milk and ice, put in
half a pint of boiling water, stirring quickly all
the time to keep it smooth. I then added the
usual brandy, Jamaica, and Santa Cruz rum,
and a dust of nutmeg, and offered it to a
customer who was present; he tasted, he drank,
and at once pronounced it “nectar fit for the
gods”; it was exhilarating, and made him “feel
warm all over.” I also tasted it, and with my
acquired taste said, “That will do.”
‘ It soon became known, and when a name
was about to be given it a facetious friend who
was present suggested that it should be called
after myself, “Jerry Thomas,” “or better still,”
he said, “call it Tom and Jerry,’ ” and that is
the name it has been known by ever since.’
The mixture is made as follows, using a
punch bowl: Beat the whites of six eggs to a
stiff froth, and the yolks until they are as thin
as water then mix together, with a quarter of
a wineglass of Jamaica rum, two pounds of
icing sugar, and a teaspoonful of mixed spice
(nutmeg and cinnamon), until the mixture
attains the consistency of a light batter. Put
a tablespoonful of this mixture into a small
tumbler with a wineglass of brandy, and nearly
fill with boiling water; serve with a little grated
nutmeg on top.
Instead of brandy, a wineglassful may be
used of the following mixture, which has been
previously prepared and stored in a bottle:
One pint of brandy, half a pint of Jamaica
rum, and half a pint of Santa Cruz or white
rum; and instead of serving in a small
tumbler, an earthenware cup will be found an
improvement.
N.B In mixing the batter, a teaspoonful of
cream of tartar or a little carbonate of soda
will prevent the sugar from settling to the
bottom of the mixture. For cold Tom and
Jerry use cold water or cold milk.

1896 Kouis Fouquet: Bariana. Seite 118. Tom and Jerry.

TASSE
Ffaire bouillir de l’eau. Dans une tasse à Tom and Jerry,
délayer un jaune d’œuf bien frais avec une cuillerée de sucre
en poudre, verser de l’eau bouillante aux 3/4 de la tasse, finir
aYcc rhum el cognac Curlier en quantité égale et mélanger en
changeant plusieurs fois de la lasse dans un récipient bien
chaud , afin de ne pas refroidir et servir avec toute la mousse
en saupoudranl de muscade.

1896 William Schmidt: Fancy Drinks and Popular Beverages. Seite 76. Tom and Jerry.

Break the yolks of six eggs in the bottom of a large bowl; beat
it long enough to make bubbles appear on the top; stir in some
fine sugar gradually, until the mixture becomes hard enough, so
that you may take out a spoonful of it without spilling anything;
beat the whites of the eggs into the form of frozen snow in an-
other bowl; add one-half of this to your first mixture; mix this
together with two ponies of maraschino and two ponies of creme
de vanille, take a tablespoonful of this mixture in a fancy Tom-
and-Jerry cup; add a small drink of either brandy, whiskey, rum,
sherry wine or port wine; mix this well; fill the balance with
boiling milk; put a little of the white of the eggs you have got
left on the top; add a little ground cinnamon and your drink is
ready.
(To keep your mixture in the bowl from getting hard, put a
small glass of ale on the top.)

1898 Joseph L. Haywood: Mixology. Seite 13. Tom and Jerry.

Large punch bowl. Take the whites of fifteen eggs, beat
until thick and very light; beat the yolks separately until thin
as liquid, then mix both whites and yolks together with soft
sugar until it becomes a stiff batter: it is now ready for use.
Place a small glass of ale on top, will keep mixture from get-
ting hard.

How to Serve Tom and Jerry.
Use small bar glass or china mug.One good tablespoonful
the batter, fill wine glass one-third full Santa Cruz rum, two-
thirds full whiskey; fill up mug with boiling water, stirring the
while; nutmeg on top, serve.

1899 Chris F. Lawlor: The Mixicologist. Seite 42. Tom and Jerry.

explicit capitulum
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