Soda fountain operators used these hot beverage recipes when making HOT soft drinks. They were considered unusual and a definite novelty, even back in their day.
Regular fountain recipes for making egg creams, lemonades, fizzes, puffs, punches, and sodas were adapted to make hot beverages. An egg was sometimes added to add thickness and to help promote the drink as a liquid lunch.
Try several drinks and see what you think. Hot sodas are maybe best appreciated on a cool winter's evening or after skating or tobogganing party.
The Dispenser's Formulary Or Soda Water Guide (1915)
3/4 ounce strawberry syrup, 3/4 ounce vanilla syrup, 1 egg, 1 ounce sweet cream. Shake well and fill mug with hot coffee; top off with whipped cream.
1 ounce vanilla syrup, white of 1 egg, 1 ounce sweet cream. Shake well, add whipped cream and fill cup with hot water. Cream in hot drinks is often replaced by ice cream where ice cream soda is served.
One egg, one ounce each of cream and vanilla syrup; shake, and add hot milk. Price, 15 cents.
Take 1 ounce pineapple syrup, 1 egg, half ounce cream, and hot water enough to fill an 8-ounce glass. Mix the syrup, egg, and cream together in a shaker, add the hot water, and mix all by pouring back and forth several times from shaker to mug.
Or, prepare by beating the egg with a spoon, add the syrup and cream, mix all quickly with the spoon, and add hot water, stirring constantly, and strain.
Prepare like Hot Egg Pineapple (above), substituting lemon syrup for the pineapple syrup, adding a small amount of lemon or lime juice, and omitting the cream.
One egg, juice of half orange, 2 teaspoonfuls powdered sugar. Shake well, strain, and add one cup of hot water. Stir and serve with nutmeg. —George A. Zahn
1 ounce lime juice, white of 1 egg, 2 teaspoonfuls powdered sugar. Add hot water and top off with a small spoonful of whipped cream.
1-1/2 ounces orange syrup, 1 egg, 1 ounce cream, hot water enough to make 8 ounces. Mix the syrup, egg, and cream together in a shaker, shaking as in making cold egg drinks. Add a little hot water before serving.
This hot beverage recipe may also be prepared by breaking the egg with a spoon, adding the syrup and cream, and mixing quickly with the spoon. Then add the hot water, meanwhile stirring constantly, and strain. —George Zahn
For this hot beverage recipe use two ounces of lemon syrup. Fill the mug with hot water. Mix and finish with a spoonful of marshmallow topping. Serve with cheese wafers.
White of 1 egg, juice of 1 lemon, 3 spoonfuls powdered sugar. Mix with spoon and stir while adding hot water. Serve with nutmeg and cinnamon.
One ounce of vanilla syrup, white of 1 egg, 1 ounce of cream. Shake well; add whipped cream and fill cup with hot water.
Take the yolk of one egg, one ounce of grape juice, one-half ounce lemon juice, two spoonfuls powdered sugar, and mix thoroughly. Continue to mix while filling mug with hot water.
Top off with whipped cream and sprinkle a little nutmeg on top. This preparation is said to be a "winner" and affords a good profit when sold at 15 cents. —George A. Zahn
1/2 ounce strawberry juice, 1/2 ounce pineapple juice, 1 ounce vanilla syrup. Place in cup, fill with hot water, and top off with whipped cream.
1/2 ounce strawberry juice, 1/2 ounce raspberry juice, 1 ounce vanilla syrup, 1 cupful hot water. Top off with whipped cream.
This hot beverage recipe makes a hot soda that's surprisingly good tasting, especially when served cold.
Into a mixing glass put: 1/2 ounce Coca-Cola®, 1/2 ounce chocolate syrup, 2 ounces plain cream, 3 tablespoonfuls milk. Shake well, transfer into a 12-ounce bell glass and fill with hot water.
This drink can be made with an egg, or it may be served cold. Price—10 cents; with egg, 15 cents.
One egg, 2 ounces cherry juice or syrup, 1 spoonful powdered sugar. Mix thoroughly, continuing the stirring while adding the hot water. Then add two cherries and a slice of orange, and top off with nutmeg.
1 ounce lime juice, 1/2 ounce strawberry juice, 1 spoonful sugar. Fill up with hot water, stirring well.
1 ounce grape juice, 1 ounce lemon syrup, hot water to fill mug.
Juice of half a lemon, 1 teaspoonful powdered sugar, twist a small portion of lemon peel over the cup so as to impart a flavor of the lemon, then fill up with hot water and stir.
White of one egg, juice of one lemon, three spoonfuls of powdered sugar. Mix with spoons and stir while adding hot water. Serve with nutmeg and cinnamon. —George A. Zahn
Break fresh egg into shaker. Shake well and pour into 5-ounce cup to strain. Flavor with sherry and one teaspoonful of sugar. Sprinkle a little cinnamon before pouring hot milk. Serve in a 10-ounce glass with two 5 o'clock teacakes.
During the second half of the 1800s, hundreds of patents were filed for soda fountain designs. Dozens of manufacturers competed to make the most innovative models, and some were objects of real artistic worth featuring the finest marble art tiles and ornate gold filigree.
Some designs, however, proved to be unpractical and short-lived. Others were unusual. One of the more unusual soda fountain designs belonged to A. D. Puffer of Boston, Massachusetts.
Fountain operators always reported a drop in carbonated beverage sales once the cold weather arrived. So, in December 1862, Puffer invented his "Hot Soda Apparatus" to provide customers with piping hot soda water throughout the cold winter months.
Puffer's bulky, silver-plated countertop apparatus sat on an iron stand and contained up to three gas-fired boilers to heat the soda water as it was dispensed.
However, customers did not like the hot sodas very much as heating the soda water killed the carbonation, so regular hot water was substituted. Coffees, herbal teas, hot chocolate, and some fruit-flavored fountain syrups were the only flavors routinely ordered.
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