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Pine Nectar
One-half ounce grated pineapple syrup, ½ ounce crushed strawberry syrup, 1 ounce nectar syrup, 1 spoonful ice cream. Add a little shaved ice, nectar syrup, 1 spoonful ice cream. Add a little shaved ice, fill with orange cider, stir. Ping-Pong Frappe."
Grape juice, unfermented, 1 quart; port wine (California), ½ pint; lemon syrup, I2 ounces; pineapple syrup, 4 ounces; orange syrup, 4 ounces; ; pineapple syrup, 4 ounces; orange syrup, 4 ounces; Benedictine cordial , 4 ounces; sugar, 1 pound. Dissolve sugar in grape juice and put in wine; juice and put in wine; add the syrup and cordial; serve from a punch bowl, narrow lemonade glass and fill with solid stream; garnish with slice of orange and pineapple and serve with a straw. This can be utilized as a 5-cent beverage by serving from an 8-ounce phosphate glass.
A soda-fountain formula, written for a dispenser with a rack of flavoring syrups, a shaved-ice bin and a carbonated water tap. The quantities are fluid ounces measured straight into the glass.
- Building order mattersSyrups and ice cream go in first, ice next, the filling liquid last, then a single stir, which is the order the recipe itself gives. If the orange cider was drawn charged from the fountain, adding it last would also have kept the gas in the glass.
- Nectar syrupFountain "nectar" was a blended syrup rather than the juice of any one fruit, and formulas varied from house to house; almond-and-vanilla versions are common in the manuals, so an almond-vanilla syrup, or orgeat cut with vanilla, is a reasonable substitute.
- Orange ciderAlmost certainly not fermented cider. At the fountain "cider" was used loosely for a sweetened fruit base drawn at the counter, so this was probably an orange drink of that kind rather than anything alcoholic.
- A spoonful of ice creamThe measure is a fountain spoonful of plain ice cream rather than a full scoop; the exact volume is not stated, so a small spoonful is the safest reading.
- GlasswareThe recipe names a narrow lemonade glass for the punch and an 8-ounce phosphate glass for the cheaper five-cent pour. Half a fluid ounce of syrup is one tablespoon.
- The punch quantitiesThe listed liquids come to about two quarts before ice, so a dozen or so small glasses from a bowl. Dissolve the sugar in the grape juice fully before the wine and cordial go in, as the recipe directs, or it will settle at the bottom.
- Serving from the bowlServed in a narrow lemonade glass and garnished with orange and pineapple. The instruction to "fill with solid stream" is ambiguous in this garbled text: it may describe the pour from the bowl, or the solid stream of carbonated water drawn at the fountain.
Soda-fountain manuals of the early 1900s were trade books: recipes were priced as well as measured, which is why this entry ends by telling the operator how to turn a bowl of punch into a five-cent line item. The drink itself belongs to the era's fondness for layered syrup combinations sold under invented names, where "nectar" and "cider" described house blends rather than any single fruit. The appearance of unfermented grape juice alongside California port and Benedictine suggests something of the fountain's double role in that period, apparently serving temperance drinkers and mild tipplers from the same marble counter, a balance that Prohibition would soon settle in one direction.