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Goldenade
Shaved Ice, ½ tumblerful; Powdered Sugar, 4 teaspoonfuls; Lemon, juice of, 1; Egg, yolk of, 1. Shake well, add soda water from large stream, turn from tumbler to shaker, and vice versa several times, and strain through julep strainer into a 12-ounce tumbler. American Sliced "Golden Ginger."
This "Golden Ginger" is thin slices of ginger fruit packed solid in the jars, with just sufficient of the true fruit ginger syrup to pour from the jar. In using, it should be reduced with two parts plain syrup in a bowl on the counter, and should be served in the form of a sundae over ice cream. Nothing is more delicious to the high-toned epicurean taste than the true pungent flavor of the ginger fruit, and when combined with the creamy richness of good ice cream, it makes an "eat" fit for the gods. It can also be used in ice cream soda and as a top dressing to other drinks. Keep one eye on your customers, syrups, attendants, location, the weather, etc. Keep the other eye on your fountain. "Golf Goblet."
Serve in a 12-ounce glass; fill ⅔ full of cracked ice, add ½ ounce pineapple juice, 1 teaspoonful lemon juice, 1 teaspoonful raspberry vinegar. Put teaspoonful lemon juice, 1 teaspoonful raspberry vinegar. Put spoon in glass, and fill to within 1½ inch of top with carbonated water, add shaved ice heaping full. Put strawberry or cherry on top and stick slice of orange down side of glass. Serve with spoon and straws.
A soda-fountain egg lemonade, gold-colored from the raw yolk shaken through it. The page also carries stray text from neighboring entries — a note on "Golden Ginger" preserved ginger and a separate "Golf Goblet" formula — which are not part of this drink.
- Why it fails todayThe yolk is never heated at any point: it is shaken with ice, lengthened with carbonated water and strained straight into the glass. A raw shell egg carries a real risk of Salmonella, and no part of this process reduces it. Anyone wanting an egg lemonade should work from a current recipe written for pasteurized product.
- Not an ordinary raw-egg caseThis is not raw egg in a batter that will meet an oven. It is the finished beverage, strained straight into the glass and served immediately, with no step anywhere in the process that would reduce the risk.
- Tumblers and glassesFountain tumblers of the era were graded by ounces; the "12-ounce tumbler" here is the finished serving glass, while the "½ tumblerful" of shaved ice is measured in some smaller working glass. The original does not say which, so the ice quantity is genuinely ambiguous.
- Powdered sugarIn fountain usage this means finely ground granulated sugar meant to dissolve fast in a cold shake, not the cornstarch-cut confectioners' sugar sold under that name now.
- "From large stream"Fountain draft arms had a coarse stream and a fine one. The large stream delivered water fast and hard, which would help work the yolk and sugar together; the fine stream was used for gentler filling.
- Julep strainerThe perforated spoon-shaped strainer that sits in the mouth of the shaking glass, holding back shaved ice and any stringy matter from the egg. A modern julep strainer is essentially the same tool.
- The stray entries"Golden Ginger" describes a jarred preserved ginger in syrup, cut with two parts plain syrup and spooned over ice cream. The "Golf Goblet" is a separate ice-and-carbonated-water drink built with pineapple juice, lemon juice and raspberry vinegar — the last being a sweetened fruit shrub, not a salad vinegar.
Egg drinks were a staple of the American soda fountain from the late nineteenth century into the 1920s, sold as much for supposed nourishment as for flavor: egg phosphates, egg chocolates and egg lemonades all promised a restorative to clerks and shoppers who took lunch standing at a marble counter. "Goldenade" appears to be simply a lemonade colored and enriched by the yolk, and it sits alongside a family of fountain names — Orangeade, Limeade, Cherryade — that gave a familiar formula a proprietary ring. The surrounding page is typical of these trade manuals, which interleaved formulas with supply notes and counter advice; the line about keeping one eye on the customers and the other on the fountain is a reminder that the books were written for working dispensers, not home cooks.