Home › The Principles of Cookery › Cream, Soda

Cream, Soda

Put three pounds of loaf sugar, two ounces and a half of tartaric acid, and two quarts of cold water into a preserving-pan. Let it just boil, then add the whites of three eggs beaten to a firm froth. Let this boil exactly four minutes, stirring all the time. Strain, and when it is cold, add a small tea-spoonful of any flavouring essence that may be preferred. Keep the liquid in a bottle closely corked. When an agreeable refreshing summer beverage is wanted, two table-spoonfuls of this may be put into half a tumblerful of water, and stirred briskly with a third of a tea-spoonful of carbonate of soda. Drink during effervescence. Probable cost, 2s. 2d. for this quantity. Sufficient, two table-spoonfuls for a tumbler.