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Egg Chocolate
Same as egg coffee, substituting chocolate for coffee syrup. Beginners are advised to stick close to the popular and well established flavors-Vanilla, Chocolate, Lemon, Strawberry, Pineapple, Raspberry, Orange and Sarsaparilla.
This is a cross-reference entry rather than a standalone formula: it sends the dispenser back to the egg coffee directions and swaps one syrup for another. It also cannot be made safely today, and the reason is the egg.
- Raw shell egg, no heat step anywhereThe page gives no method of its own, only a pointer to the egg coffee directions; egg drinks of this kind were mixed cold with syrup and ice and finished with carbonated water or milk. No stage of such a drink brings the egg above chilled temperature, so Salmonella Enteritidis present inside an intact shell egg would survive into the glass.
- Why period practice does not transferModern shell eggs travel further and sit longer than a fountain's local supply would have, and the drink is served to whoever orders it, including children and elderly customers, who tolerate a salmonellosis infection worst.
- If you want the drinkUse a current recipe from a source that specifies pasteurized egg product and handling temperatures. The historical text is worth reading for what it says about the trade, not for following.
- What "chocolate syrup" meant hereNot the bottled sauce sold today. A fountain chocolate syrup was generally cocoa or chocolate liquor cooked with sugar and water to a syrup consistency and measured out at the counter, and is likely to have been thinner than a modern squeeze-bottle sauce.
- The advice about flavorsThe closing line is trade counsel, not part of the method: a new dispenser should master the eight standard syrups before improvising. Sarsaparilla in that list is a root-beer-family flavor, and period sarsaparilla flavorings often drew on sassafras and wintergreen as well as on true sarsaparilla root.
Egg drinks were a fixture of the American soda fountain from the late nineteenth century into the 1920s, sold as much for nourishment as for refreshment. The fountain grew out of the drugstore, and the dispenser stood on the same side of the counter as the pharmacist; an egg beaten into milk and syrup was understood as a restorative for the thin, the convalescent and the person who had skipped a meal, which is why egg phosphates, egg lemonades, egg coffees and egg chocolates all appear in trade manuals of this kind. Books like this one were written for beginners, and their structure shows it: a base formula is given once, then varied by syrup, so that a beginner learns a technique rather than a list. The advice to stay with vanilla, chocolate, lemon, strawberry, pineapple, raspberry, orange and sarsaparilla is a fair snapshot of what an American fountain actually sold around the turn of the century. For reasons that are less easily pinned down, the egg drink had largely retired from public counters by mid-century.