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Effervescent Soda RecipesAuthentic Effervescent Soda Recipes Once Used In Homes & Pharmacy Soda Fountains
Old-time Effervescent Soda recipes were often used in homes and in small village pharmacies that could not afford the luxury of a soda fountain to manufacture soda water. They are some of the earliest soda fountain recipes ever published. Effervescent sodas were popular thirst quenchers for young and old alike. It's quite a thrill to taste the actual sodas that were once sold in pharmacy soda fountains in the early 1800s. Effervescent soda recipes are not difficult to make, and the fizzy beverages are both refreshing and unusual. You will be quite surprised at their refreshing taste. What Are Effervescent Sodas?Old-fashioned "effervescent sodas" or "soda drinks" use common household baking soda -- bicarbonate of soda -- to create an instant effervescence or fizz. The fizzy beverage does not stay bubbly in the glass for very long and you must drink it immediately, within seconds, after mixing.When the customer ordered a soda, the druggist would add several tablespoonfuls of "soda syrup" to a glass of ice-cold water -- soda syrups are acidic and tend to be more watery than the regular fountain syrups. He would then stir in a very small amount of baking soda, just enough to make the beverage foamy. Effervescent sodas are quite delicious and as there is no fermentation, there is no taste of yeast or possibility of alcoholic content. While the thought of putting household baking soda in a beverage may seem a bit odd or downright weird, I believe you will be pleasantly surprised with the results. Effervescent sodas have a very unique taste, but it's also a very refreshing taste that you'll grow to love.  Get Grandma's Soft Drink Recipes
How To Make Old-Time Effervescent SodasHere's my own simple effervescent soda recipe:I sometimes enjoy mixing 1 or 2 teaspoonfuls of sugar, 1/2 teaspoonful of white flour, and 1/4 teaspoonful of baking soda in a glass of ice-cold water until it's completely dissolved; if you're wondering, the flour holds the bubbles longer. Then I stir in one to two teaspoonfuls of lemon, lime, or orange juice, and I drink it while it's still frothing. Adjust the quantity of juice to your own taste. Try it: It is really quite refreshing. You will enjoy trying the old fashioned soda recipes below. Whenever the old recipes refer to "soda," simply add a pinch of ordinary household baking soda (sodium bicarbonate) to taste per serving, and they will turn out just fine. Remember, always drink your effervescent soda immediately after mixing while effervescence is at its peak. Recipe quantities may be reduced to make smaller amounts. Bottle any unused syrup mixture immediately for use later, and refrigerate to prevent spoilage; it will not keep long, just a day or two. The old-time pharmacists used to make their soda syrups daily in hot weather. Cream Soda RecipeThis old-fashioned effervescent soda recipe is taken from the book "Aunt Babette's Cook Book, Foreign and Domestic Receipts for the Household" by Aunt Babette, published by Bloch Publishing and Printing Company, Chicago, in 1889.Take three pounds of granulated sugar and one and one-half ounces of tartaric acid, both dissolved in one quart of hot water. When cold add the well-beaten whites of three eggs, stirring well. Bottle for use. Put two large spoonfuls of this syrup in a glass of ice water, and stir in it one fourth of a teaspoonful of bicarbonate of soda. Any flavor can be put in this syrup. An excellent summer drink. Cream Soda Recipe, Without the FountainThis vintage effervescent soda recipe is taken from "The White House Cook Book" by Hugo Ziemann, Steward of the White House, and Mrs. F. L. Gillette, a celebrated 19th-century cookbook author, published by The Saalfield Publishing Company, New York, in 1913.Just imagine, this beverage was once enjoyed by presidents! Coffee sugar, four pounds; three pints of water; three nutmegs, grated; the whites of ten eggs, well beaten; gum arabic, one ounce; twenty drops of oil of lemon, or extract equal to that amount. By using oils or other fruits, you can make as many flavors from this as you desire. Mix all and place over a gentle fire, and stir well about thirty minutes; remove from the fire and strain, and divide into two parts; into one half put eight ounces of bicarbonate of soda, into the other half put six ounces of tartaric acid. Ambrosial, or Nectar Cream SodaThis vintage effervescent soda recipe is taken from the book "Lee's Priceless Recipes: A Valuable Collection of Tried Formulas and Simple Methods, Etc." by Dr. N. T. Oliver, published by Chicago: Laird & Lee, Chicago, circa 1895.Two ounces tartaric acid, 2 ounces cream of tartar, 2-1/2 pounds white sugar, 1 quart water, whites of 4 eggs well beaten, 2 tablespoonfuls fine wheat flour; put all in a tin dish and heat, but not to boiling point; add 2 drops fine oil of lemon or other flavoring if preferred, and that will complete the syrup; when ready to use, pour 3 tablespoonfuls of the syrup into a tumbler 2/3 full of water, add as much baking soda as can be held on a dime and drink immediately after stirring. A cool, refreshing summer drink. Old Cream Soda RecipeThis pharmacist's effervescent soda recipe for use in soda fountains is taken from the book "Young's Demonstrative Translation of Scientific Secrets" by Daniel Young, published by Rowsell & Ellis, Toronto, in 1861.Loaf sugar 10 lb, water 3 gills, mix, and warm gradually, so as not to burn; good rich cream 2 quarts, extract vanilla 1-1/2 oz, extract nutmeg 1/4 oz, and tartaric acid 4 oz; just bring to a boiling heat; for if you cook it any length of time it will crystallize. Use 4 or 5 spoonfuls of this syrup instead of 3, as in other syrups; put 1/3 teaspoonful of baking soda to a glass, if used without fountain. For charged fountains, no acid is used. Cream Soda, or Beer, any FlavorThis old-time effervescent soda recipe is taken from the book "Dr. Chase's Third, Last and Complete Receipt Book, Memorial Edition" by Dr. Alvin Wood Chase, M.D., published by F. B. Dickerson Company, Detroit and Windsor, in 1891.Sugar, 2-1/4 pounds; citric acid, 2 ounces; juice of 1 lemon; water, 3 pints. Directions: Dissolve by heat, and boil 5 minutes; when cold add the beaten whites of 3 eggs, beaten into a small cup of flour; and then stir in the extract of lemon, or the extract of any other flavor you desire; bottle and keep cool; put 2 tablespoonfuls more or less as you prefer into a tumbler, of cold water, and stir in 1/3 to 1/2 teaspoonful of baking soda, and drink at your leisure, as the eggs and flavor hold a frothy cream on top. Grandma Recommends...
Enjoy experimenting with these old effervescent soda recipes. Perhaps you will acquire a taste for them as I have. They really are quite refreshing.Grandma was blessed with pure water from her old stone well, but knowing how to filter water might help many of us to produce better tasting soda fountain beverages. The purer the water, the better the beverage. WARNING: Because of their sodium content, effervescent soda beverages should be drunk in moderation. If you are on a salt-restricted diet, or have to monitor your sodium intake, or if you are at all unsure, please do not consume beverages containing bicarbonate of soda without first consulting your physician or other qualified health provider. Also, to be safe, always use pasteurized egg products when the effervescent soda recipes call for the use of raw eggs. TOP of Effervescent Soda Recipes RETURN to Soft Drink Recipes HOME to Dessert Recipes
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Making old-fashioned effervescent sodas in your favorite flavors is a lot of fun, and they taste so delicious. While effervescent drinks can be made in almost any flavor, fruit flavors are most often preferred. I highly recommend using the low-cost Rio brand syrup concentrates from Prairie Moon.