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Subject: Bklyn Egg Cream
Date: Sat, 22 Oct 2005 09:40:45 EDT

Ummm, seems we finally have an answer to The Brooklyn EGG Cream:

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

:)

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