egg cream
This favorite New York City soda fountain drink has been popular since the 1930s. Egg creams don't contain a speck of egg but are so named because of the froth (resembling beaten egg whites) that crowns the drink. They're made with a mixture of milk and
CHOCOLATE SYRUP into which
SELTZER WATER is spritzed, causing the mixture to foam enthusiastically.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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