tag:dreamwidth.org,2018-12-06:3457517 sailorkitty sailorkitty 2020-04-08T13:34:11Z tag:dreamwidth.org,2018-12-06:3457517:16689 2020-04-08T13:34:11Z 2020-04-08T13:34:11Z public 12 Regardless of wether you celebrate something important, or just the fact that the Judeo-Christian holiday gives you extra money/free time to spend.<br /><br />Today, I'm going to share a recipe enjoyed at the start of the 20th century, when carbonated drinks were En Vogue. Carbonation stations known as 'Soda Fountains' used to serve pretty much anything carbonated and mixed with taste syrup, so carbonated milk became a popular sports' drink. <br /><br />(This was largely an American thing, at least I've had very little luck finding information on it in Europe. Either way, this recipe is from the US.)<br /><br />This particular variation has several tales of origin, but the one I prefer is that it was originally made with raw eggs. Mixing eggs or egg yolk into coffee, b&eacute;chamel sauce, and every single food between heaven and earth was a quick and easy 19th century way to increase protein and calories for a population that laboured and walked far more than we do today.<br /><br />I have yet to try it with raw eggs, but hope to do so soon.<br /><br /><span class="cut-wrapper"><span style="display: none;" id="span-cuttag___1" class="cuttag"></span><b class="cut-open">(&nbsp;</b><b class="cut-text"><a href="https://sailorkitty.dreamwidth.org/16689.html#cutid1">American Egg Cream</a></b><b class="cut-close">&nbsp;)</b></span><div style="display: none;" id="div-cuttag___1" aria-live="assertive"></div><br /><br /><img src="https://www.dreamwidth.org/tools/commentcount?user=sailorkitty&ditemid=16689" width="30" height="12" alt="comment count unavailable" style="vertical-align: middle;"/> comments