Old fashioned milk shake recipes are very easy to make once you know how. Milk shakes, frothy combinations of ice cream, milk, and fountain syrup flavoring, were a refreshingly frosty beverage sold at ice cream parlors and soda fountains. Nowadays, they are sold at most restaurants and fast food places.
"Shakes" came in numerous flavors and often bore distinctive names, such as "Brown Cow." Malted milk shakes or "malts" as they were commonly called were also very popular, especially the chocolate malts. Chilled shakes are refreshing to drink anytime, but they taste especially good on a hot summer's day. Enjoy a cold, refreshing milk shake today.
For the coolest, most refreshing milk shakes, chill the milk and make sure the ice cream is frozen hard before making your milk shake. Shakes may be made quickly in a kitchen blender, but you can also make one the old-fashioned way by placing all the ingredients in a sealed container and vigorously shaking it until it is thoroughly mixed and frothy — a classic milk shake.
You can easily make a traditional vanilla milk shake — known as a "White Cow" — by smoothly blending 3 or 4 scoops of vanilla ice cream, 1 tablespoonful of vanilla extract, and 1-1/2 to 2 cups of ice-cold milk, depending on the size of your container.
You can make a chocolate milk shake or "Brown Cow" by blending 3 or 4 scoops of vanilla ice cream, 1 teaspoonful of vanilla extract, 1/4 cup of chocolate syrup, and 1-1/2 to 2 cups of ice-cold milk. If you want a richer, more chocolatey shake, then use chocolate ice cream instead of vanilla.
Simply add 1 or 2 ounces of any flavor of old-time "fountain syrup" to 3 or 4 scoops of homemade ice cream and 1-1/2 to 2 cups of ice-cold milk, then shake or blend till frothy.
Malted milk shakes or "Malts" were once very popular, but they are not often seen on today's fast-food menus. This always puzzles me since there is nothing like the rich, full-bodied taste of a Malt. You haven't lived till you've tasted an old-fashioned "Chocolate Malt"; they are especially good.
To make this old-time soda parlor treat, just make your milk shake as usual, but first add to it a tablespoonful or two of malted milk powder. Malted milk powder is available at some food stores or it can be easily purchased online from the Prairie Moon Company (click on banner below).
Second Edition of the Neighborhood Cook Book (1914)
Fill a glass two-thirds full of milk, sweeten to taste with any fruit syrup or with sugar, and then flavor with vanilla. Fill glass up with cracked ice and shake well together until thoroughly mixed.
Mom's Recipe Scrapbooks (c. 1920s)
This beverage recipe is from an unidentified newspaper clipping, 1912.
Put into a tumbler about two tablespoonfuls of broken ice, two tablespoonfuls of chocolate syrup, three tablespoonfuls of whipped cream, one gill of milk, and half a gill of soda water from a siphon bottle or Apollinaris water (sparkling mineral water). Stir well before drinking.
A tablespoonful of vanilla ice cream is a desirable addition. It is a delicious drink, even if the soda or Apollinaris water and ice cream be omitted.
A plainer drink is made by combining the syrup, a gill and a half of milk, and the ice, and shaking well. —Mrs. F. H. Coman
1-1/2 tablespoonfuls chocolate fountain syrup, 1/2 cup milk, 4 tablespoonfuls ice cream, soda water. Combine syrup, milk, and ice cream. Stir well or shake. Add soda water to fill glass.
The Dispenser's Formulary or Soda Water Guide (1915)
1 ounce chocolate syrup and enough sweet milk. Fill a glass full of shaved ice, put in the chocolate syrup and add the milk until the glass is almost full. Shake well, but do not strain. Top off with whipped cream and serve with straws. Price—10 ounces, 10 cents.
2 fluid ounces of chocolate syrup, 1/2 glassful shaved or cracked ice, enough milk to make 12 ounces. Mix, shake well, strain, and top off with whipped cream.
One-third glass of shaved ice, 1-1/2 ounces chocolate syrup, 2 ounces sweet cream, 3/4 tumbler of pure milk. Shake and strain into another tumbler into which has been placed 1 tablespoon whipped cream. Grate chocolate on top and serve. The above formula makes up a genuine creme de cocoa milk shake.
Into a 10- or 12-ounce glass pour 1-1/2 ounces of good chocolate syrup; add a scoopful of chocolate ice cream and fill the glass with sweet milk to within a half-inch of the top; stir, allowing the spoon to remain in the glass; put in two straws and fill the glass with whipped cream, colored dark brown with caramel, smoothing the top into a conical shape.
In advertising this special, the author used placards on which were printed the words, "Try the Dark Horse Special." The placards were placed at various prominent points in the store so as to catch the eye of prospective customers. He states that he wrote the name of this special in black ink on his menu cards; the other specials being written in red ink. Price—12 ounces, 15 cents. (Paul J. Grafe)
1-1/2 ounces crushed pineapple, 2 ounces cream, 1/4 ounce shaved ice. Fill 12-ounce glass with rich milk. Shake, toss and serve. Charge 15 cents.
1-1/2 fluid ounces clam juice, 2 fluid ounces milk, 5 fluid ounces soda water. Add a pinch of salt and a little white pepper to each glass; shake well. Price—8 ounces, 5 cents.
The Dispenser's Formulary or Soda Water Guide (1915)
1/2 ounce chocolate syrup, 1/2 ounce maple syrup, 1/2 tablespoonful vanilla ice cream, 1 ounce plain cream. Ice and shake. Pour into a frappe glass, garnish with whipped cream, and a cherry, and serve with a spoon and straws. Price, 10 cents.
2 ounces maple syrup, 2 ounces ice cream, 1 ounce plain cream. Mix, thoroughly, shake, then fill with milk and add a spray of mint. A slice of orange goes well here, but such addition is at the option of the dispenser.