This recipe was given to me by my ex-mother-in-law,
my kids Grandma,
almost 37 years ago.
I am not exactly sure where or
from whom she got this recipe from but
I do remember my mother-in-law telling me the same two stories about this recipe…
The story behind this recipe changed from Story #1 to Story #2…
depending on how many Tom and Jerry’s she consumed that evening…
Story # 1 Went something like this:
This recipe is an old Irish recipe.
The recipe came from her mother and dad who acquired the recipe,
from an old Irish customer,
who came into their liquor store, O’Connell’s,
that they owned when they were first married in the 1940’s…..
Story # 2 Went something like this:
My mother-in-law was given this recipe by a bartender…
after she sang the song, “Oh Danny Boy”
while sitting at the piano bar one evening…
She was at the “Left Guard Charcoal House”
later known as “Martinis” in Appleton WI.
The Left Guard Charcoal House
was owned and operated by the Green Bay Packer Greats,
Max Mc Gee and his team-mate Green Bay Packer, Fred “Fuzzy” Thurston.
She said it was their (Max and Fuzzy’s) way of saying
“Thank you” for singing that song, on St. Patty’s Day…..
Now, I’m not sure if either story is true but
one thing I do know is…
this batter is wonderful!!
Homemade Tom and Jerry batter is 100 times better
than any commercial brand you can buy
in any grocery store. (Sorry Mrs. Bowen)
An Old-Fashioned Holiday Drink~ Tom and Jerry
eggs, room temperature, separated
cream of tartar
2 1/4 cups
(superfine) granulated sugar
cream of tartar
2 1/4 cups
- With an electric mixer, beat egg whites in a large glass bowl with 1/2 teaspoon cream of tartar and vanilla extract. Beat until stiff, about 5 minutes; add granulated sugar and continue beating on high for 20 minutes. Set aside.
- With an electric mixer, beat egg yolks in a large glass bowl with 1/4 teaspoon cream of tartar and 1 teaspoon vanilla extract. Beat until light in color and thick, about 5 minutes; add confectioners’ sugar and continue beating on high until very light in color and thick, 20 minutes.
- Gently fold yolks into whites on low speed with electric mixer. (Do not beat together) Add 1/4 teaspoon allspice. Fold together.
- Pour mixture into a clean 5 quart ice cream pail. Cover, freezer for 24 hours before serving.
- Store batter in the freezer.
A Classic Holiday “Wisconsin” Drink~
Prep time: 5 to 10 minutes
- Bring water to a rolling boil in teapot or small saucepan on stove top
- In a 6 mug, pour brandy and dark rum.
- Fill mug 3/4 full with boiling water.
- Float 2 to 3 heaping tablespoons of batter on top of hot water.
- Sprinkle top of batter with ground nutmeg.
- Stir and sip while sitting down~
This drink will warm you up on a cold, winter’s night.
Wonderful after an evening of sledding, skiing, or snow shoveling.
It’s the perfect drink to sip while trimming the Christmas tree and
listening to your favorite Holiday Christmas Carols.