Step back in time with American cream soda recipes from old time soda fountains. Besides being unique, these vintage sodas are delicious and very refreshing to drink.
The Dispenser's Formulary or Soda Water Guide (1915)
Serve in a 12-ounce glass. Use 1-1/2 ounces of chocolate syrup, fill one-third full of shaved ice, 1 ounce of pure rich cream, shake thoroughly, withdraw the glass from the shaker, allowing the syrup, etc., to remain in the shaker.
Now fill with carbonated water, using the fine stream only, until the shaker contains sufficient to more than fill the glass. Pour into glass and back once, then strain into clean glass.
Much is added to the appearance of this drink if it is topped with whipped cream. A spoonful of ice cream may be used instead of cream.
2 ounces grape juice, 1 ounce simple syrup, 2 ounces lukewarm cream. Mix the grape juice and syrup, adding the cream slowly so as to froth. Ten ounces, ten cents.
1 ounce simple syrup, 1/2 ounce pure cream, 1 dash vanilla extract, 3/4 glass carbonated water, shaved ice to fill glass. Serve with whipped cream and spoon. Price—8 ounces, 10 cents.
1-1/2 ounces vanilla syrup, 1 tablespoonful shaved ice, 1-1/2 tablespoonfuls orange pulp, 1 ounce pure cream. Fill with carbonated water. This feature has also been recommended as a flavor for ice cream soda. Price—12 ounces, 10 cents.
This is an easily made and a satisfactory chocolate beverage. Shake together 1-1/2 ounces of chocolate syrup and 2 ounces of light, sweet cream, or rich milk, with 2 ounces of shaved ice, then add carbonated water to fill a 12-ounce glass. Charge 10 cents.
3/4 ounce orange syrup, 3/4 ounce maple syrup, 1 ounce plain cream, 1/3 glassful shaved ice. Place in a suitable glass, fill with carbonated water, sprinkle nutmeg on top, and serve with straws and crackers. Makes a delicious drink. Charge 10 cents for a 12-ounce glass. —F. Mintzer
For each glass of soda water mix equal parts of chocolate and vanilla syrups (to taste), and add one tablespoonful of cream. —Chas. R. Rhodes
3/4 ounce strawberry syrup, 3/4 ounce vanilla syrup, 1/2 ounce rich cream, 1 teaspoonful powdered sugar. Place in a glass and mix with fine stream carbonated water, filling glass with coarse stream.
1 ounce vanilla syrup, 1/2 ounce cream, 1/2 glass carbonated water, fine stream. Add 2 tablespoonfuls of the mixed fruit, finely cut, and thoroughly saturated with simple syrup. Serve with spoon and straws.
1-1/2 ounces chocolate syrup, 1/2 ounce coffee syrup, 2 ounces cream. Mix well and add carbonated water. Garnish with shaved chocolate.
Two fluid ounces chocolate syrup, 1 ounce shaved ice, fill with whipped cream. Half-fill another glass with cream and mix by pouring one glass into the other. Price—12 ounces, 15 cents.
The American cream soda recipes above are based on some of the earliest of their type. Since the early 1800s, it had become the common practice for pharmacists to add soda fountain syrup — vanilla was the favorite flavor — and a tablespoonful of heavy, sweet cream to soda water.
The result became known as the American Cream Soda, and it became very popular with the public throughout North America and made extra money for the fountain operators.
After making your favorite soda with a flavored soda syrup and chilled soda water, simply add 1 or 2 tablespoons of heavy cream (whipping cream) to the glass. Fountain syrup flavors such as chocolate, vanilla, and coffee go great with cream.
Next, give it a very brief stir and you have a historic beverage that dates from the early days of the marble soda fountain. Serve it in a tall fountain glass with a couple of soda straws.
Heavy cream can be added to most non acidic flavored sodas to re-create a traditional cream soda.
Instead of soda water and fountain syrup, you can substitute your favorite flavor of soda pop, but be forewarned, not all brand-name soda flavors will taste good with cream.
However, as a rule of thumb, any soda flavor that tastes good in an Ice Cream Float will often taste okay with cream added. Have fun experimenting with these American cream sodas.