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Hot Chocolate Shake
Break one egg into a shaker, add three tablespoonfuls of chocolate syrup and one half tablespoonful of cream. Add hot water and shake well. Pour from shaker to glass several times to thoroughly blend. Serve with whipped cream.
A soda-fountain egg drink of the sort every counter man could build in under a minute. The method is sound fountain practice, but the egg is the problem.
- The raw eggThe egg goes into the shaker whole and uncooked, and hot tap water or urn water does not cook it. Shell eggs can carry Salmonella, and a drink assembled and served in under a minute never comes close to the time-and-temperature combination that would make it safe.
- Why hot water is not enoughThe hot water from a fountain urn was hot but well short of boiling, and the moment it hits a cold egg, three tablespoons of syrup and cream in a metal shaker it drops further; pouring between shaker and glass cools it more. The egg proteins may cloud slightly; that is not pasteurisation.
- If you want the drinkUse a current recipe built on pasteurised eggs or an egg-free base. We are not going to retime this one.
- Chocolate syrupFountain syrup of the period was a cooked cocoa-and-sugar syrup, thinner than a modern squeeze-bottle sauce, and three tablespoons of it was doing the work of both flavour and sugar.
- The shakerThis is likely the two-piece metal fountain shaker rather than a cocktail shaker with a strainer top. The recipe has it shaken first and then poured from shaker to glass several times to finish the blending.
- YieldOne glass, roughly eight to ten ounces once the hot water is added.
On Uncle Sam's Water Wagon belongs to the run of non-alcoholic drink books published as temperance sentiment hardened toward national Prohibition. Egg drinks recur through that literature -- the egg phosphate, the egg malted, the egg chocolate -- trading on the idea that such a drink was nourishing rather than merely sweet, an argument with roots in the pharmacy trade and in milk punch and egg nog. Hot versions like this one were winter items, and the instruction to pour from shaker to glass several times does the blending work by hand.