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Iced Chocolate
Make according to recipe for plain chocolate. Put in shaker with one egg, three fourths of a cup of milk and finely chopped ice, and shake thoroughly. Serve in tall glasses with whipped cream.
The chocolate base is cooked, but the egg goes in raw and the drink is served cold, so nothing in the finished glass ever reaches a temperature that would make a shell egg safe.
- The raw egg is the problemA whole egg is broken into the shaker with cold milk and ice and shaken; the recipe directs only that it be shaken thoroughly. Shell eggs carry a risk of Salmonella that shaking does not touch, and chilling the mixture does not kill anything already present. Use a current recipe for an egg-based cold drink, one built on pasteurized eggs or a cooked custard base.
- "Recipe for plain chocolate"The book's plain chocolate is a separate entry, not reproduced here. Nothing in this recipe tells you how much of it to use.
- Finely chopped iceIn this period ice was commonly chipped or shaved from a block, giving smaller pieces than a modern cube, which chill faster and partly dissolve into the drink.
- YieldOne egg and three quarters of a cup of milk, plus the chocolate base, suggests a single tall glass.
On Uncle Sam's Water Wagon belongs to the temperance drink literature that argued the saloon could be answered with something better than water. Its idiom is the American soda fountain: syrups, chipped or shaved ice, a metal shaker and a glass of whipped cream on top. Shaken egg drinks were a fixture of that world. Raw egg was valued as a food as much as a texture, and egg drinks were sold across the counter as nourishment for the thin and the convalescent. That assumption about wholesomeness is what changed; the egg drink survives on menus, but built on pasteurized egg rather than a cracked shell.