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Chocolate Egg
One egg, 1¼ ounces chocolate syrup, 1 teaspoonful sweet cream; shake well, strain and add 1 cupful hot water and 1 tablespoonful whipped cream, proceed as in hot egg phosphate.
This is a hot fountain drink built on a whole raw egg, and that is the part that decides the matter. The egg is shaken with syrup and cream, strained, and then let down with a cup of hot water — it is never cooked.
- The egg never reaches a safe temperatureThe egg is never reliably cooked -- A cupful of hot water poured over a shaken raw egg cannot be counted on to reach and hold a temperature that kills Salmonella: whatever heat it briefly gains is lost to the cold egg mixture, the mug and the whipped cream, and the drink is served and drunk at once. There is no dependable heat step.
- Why this mattered less in 1900Why the risk reads differently now -- Fountain drinks of this kind were made with shell eggs cracked to order. Raw shell egg carries a risk of Salmonella today, and this drink offers none of the protections a custard or a cooked sauce does.
- Straining is not a safeguardThe strainer here catches chalazae and bits of shell. It removes nothing microbial, and shaking the egg through syrup and cream does nothing to reduce it either.
- Pasteurised egg is a different recipeIf you want a drink of this kind, use a current recipe written around pasteurised egg or a commercial egg product, with its own quantities and handling. Substituting into these proportions is not something we will set out here.
- The units, for readingRead as fluid ounces (as fountain syrups generally were), 1¼ ounces of chocolate syrup is 2½ tablespoons. "Sweet cream" means fresh unsoured cream.
- "Proceed as in hot egg phosphate"The finishing is not given here: the book expects you to have read the preceding entry. Fountain books were written as chains of cross-references rather than standalone recipes.
Soda fountains sold themselves as much on health as on refreshment, and the egg drink is generally understood to have sat squarely in that pitch: an egg beaten into syrup and hot water was often said to be offered as a restorative — a soft echo of the tavern egg flip and the eggnog, without the spirits. Fountain manuals like this one were trade literature, written for the dispenser behind the counter rather than the home cook, which is why the instructions assume a familiarity with the neighbouring formulas. The chocolate version is simply the house chocolate syrup, already on the rail for sodas and sundaes, pressed into service; the egg drinks appear to have faded from fountain lists over the twentieth century, though the reasons are not settled.