Cream Soda

Ingredients

• two quarts of water
• 3 lbs. of white sugar
• 2^4 ozs. of tartaric acid
• the whites of three eggs
• one teaspoonful of either lemon, pineapple, or any flavoring essence

Method

1. 1

   In a saucepan, combine water, sugar, and tartaric acid and bring to a boil.

2. 2

   Beat the egg whites to a stiff froth and add to the boiling mixture.

3. 3

   Let it boil for four minutes while stirring constantly, then strain.

4. 4

   When cold, add the flavoring essence and bottle tightly.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 25. The excerpt below is the record exactly as published.

Cream Soda. — In a porcelain sauce- pan or small preserving - kettle put two quarts of water, 3 lbs. of white sugar, and 2^4 ozs. of tartaric acid; place over the fire, and let it just come to a boil. Beat ta a stiff froth the whites of three eggs, and add to the boiling water, etc. Let it boil just four minutes, stirring constantly ; strain, and when cold add one tea- spoonful of either lemon, pineapple, or any flavoring essenc

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