Egg cream
Egg cream (Engl. Egg cream ) is a US-based mixed drink made of milk , mineral water and chocolate syrup , the end of the 19th century in New York City was invented, the authorship and the origin of the name is disputed. Despite the name, the drink does not contain eggs or cream. It was a hugely popular drink in all New York ice cream parlors and other parts of the United States for decades until the 1950s . It was also known as "poor man's ice cream soda" because it was a cheap alternative.
The chocolate syrup was later sometimes replaced by those with vanilla or strawberry flavor. Either way, Egg cream contains cold milk and sparkling mineral water. In New York there are allegedly two variants of preparation: In Brooklyn , the syrup is first poured in, then the milk and finally the water, so that a white foam forms. In the Bronx , the syrup is mixed with the water and then topped up with milk, which creates a brown foam.
etymology
Many authors think it is likely that Louis Auster, the Jewish owner of a candy shop , invented the mixed drink in the 1890s. The name was chosen because of the white foam that forms on top of the drink and which has a certain resemblance to whipped egg whites. Another representation says that the drink was created by employees of a soda water source, who made a kind of syrup from eggs and cream and topped it up with mineral water . Some time later, the egg mixture was replaced by a sugar syrup. The Yiddish theater actor Boris Thomashevsky (1880–1939) is also mentioned as a possible namesake. The possibility is also discussed that the original name was Yiddish and was later corrupted in English .
swell
- ^ A b Andrew F. Smith: The Oxford Encyclopedia of Food and Drink in America , Oxford 2004, article Egg cream , p. 423
- ^ History of New York Egg Cream
- ↑ Article Egg cream in the English language Wikipedia