Egg cream

Egg cream ( engl. egg cream) is a US-based mixed drink made ​​of milk, mineral water and chocolate syrup, the end of the 19th century in New York City was invented, the authorship and origin of the name are disputed. Despite the name, the drink contains neither eggs nor cream. It was for decades until the 1950s, a very popular drink in all New York Ice and in other regions of the United States. It was also known as "Ice Cream Soda poor man's " because it was a cheap alternative.

The chocolate syrup was later sometimes replaced by those with vanilla or strawberry flavor. In any case, Egg cream contains cold milk and sparkling water. In New York there are supposedly two types of preparation: In Brooklyn, the syrup is first introduced, followed by the milk and finally the water so as to form a white foam. In the Bronx, the syrup is mixed with the water and then filled with milk, which results in a brown foam.

Etymology

Many authors consider it probable that Louis Auster, the Jewish owner of a candy shops, the mixed drink invented in the 1890s. The name was chosen due to the white foam that forms on top of the drink and have a certain similarity with beaten egg whites. Another account states that the drink of employees of a soda-water source was created, which would have produced a kind of syrup made ​​with eggs and cream and filled with mineral water. Some time later the egg mixture had been replaced by a sugar syrup. Also the Yiddish theater actor Boris Thomashevsky (1880-1939) is mentioned as a possible namesake. Discussed is also the possibility that the original name was Yiddish and the spoofing later in English.

Swell

• Milk drink