Classic Brooklyn Egg Cream 






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From the "\http://www.octanecreative.com/boomerbaby/food.html">"Baby Boomers Remember Website</a>

History and recipe of the Chocolate Egg Cream

Growing up in 1950's Brooklyn, I had an uncle with a candy store. All candy 
stores in Brooklyn had soda fountains. Having a relative with a candy store 
yeilded me LOTS of best friends!

Originally, The Egg Cream did indeed contain an egg white...along with real 
cream, seltzer, and a touch of "chocolate sauce". Equal parts seltzer and 
cream, the egg white, and sauce to taste.

During the depression, cream was replaced by milk, and the egg white was left 
out. The recipe still stands....

Half fill a large glass with grade A milk....mix in enough chocolate syrup as 
if it were a full glass.....slowly pour seltzer (not club soda which contains 
salt and ruins the flavor) while stirring, and watch out for the foamy 
overflow.

A perfect egg cream will have a good "head" on it....and don't think you're 
going to "sip" this concoction! I rarly see anyone who can't help but just gulp 
this down! --- Mike, Monroe, MI, 1952

or the simplified version!!

1 c Milk
1/4 c Seltzer (old time bottle seltzer) 
2 tb Chocolate syrup (syrup from the can is best)

Pour the milk into a 12 oz. chilled glass. 
Spritz in the seltzer until a white head reaches the top of the glass. 
Spoon in the syrup.  

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