The Soda Fountain: Floats, Sundaes, Egg Creams & More--Stories and Flavors of an American Original

The Soda Fountain: Floats, Sundaes, Egg Creams & More--Stories and Flavors of an American Original

Gia Giasullo, Peter Freeman, Elizabeth Kiem

Language: English

Pages: 224

ISBN: 1607744848

Format: PDF / Kindle (mobi) / ePub

The Soda Fountain: Floats, Sundaes, Egg Creams & More--Stories and Flavors of an American Original

Gia Giasullo, Peter Freeman, Elizabeth Kiem

Language: English

Pages: 224

ISBN: 1607744848

Format: PDF / Kindle (mobi) / ePub


A collection of 70 recipes celebrating the history and stories of the classic American soda fountain from one of the most-celebrated revival soda fountains in the country, Brooklyn Farmacy.
     A century ago, soda fountains on almost every Main Street in America served as the heart of the community, where folks shared sundaes, sodas, ice cream floats, and the news of the day. A quintessentially American institution, the soda fountain still speaks of a bygone era of innocence and ease. When Brooklyn Farmacy & Soda Fountain opened its doors in 2010, it launched a revival of this great American original, capturing the hearts of a new generation.
    Featuring abundant full-color photography and vintage illustrations and advertisements, The Soda Fountain explores a rich history—from the origins of seltzer in the nineteenth century, through the transformation of soda during Prohibition and the Depression years, right up to today’s fountain renaissance. Featured recipes range from classics like the Purple Cow and Cherry Lime Rickey to contemporary innovations that have made Brooklyn Farmacy famous, like The Sundae of Broken Dreams (topped with caramel sauce and broken pretzel bits) and Makin’ Whoopie! Sundae (with hot fudge and mini chocolate whoopie cakes). 
     Recreating beloved treats like egg creams and milkshakes with local, seasonal, and artisanal ingredients, Gia Giasullo and Peter Freeman, the sibling cofounders of Brooklyn Farmacy & Soda Fountain, teach you how to resurrect the proud American soda fountain tradition at your own kitchen counter. With its fascinating anecdotes, mouth-watering pictures and easy-to-follow steps,this nostalgic cookbook proves that the soda fountain is a culinary and cultural institution that continues to delight.

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remedies were harmless concoctions or virtual placebos. Others had real palliative qualities. Many of them were derived from substances that would be soon be outlawed by the 1906 Pure Food and Drugs Act—a federal law that was the first step in regulating intoxicants and narcotics. In the twilight of the nineteenth century, straight-laced citizens found an outlet in the opiates and barbiturates sanctioned by the pharmacist and delivered over the counter—an astounding array of tonics and serums

ready to use. For the crust, on a lightly floured surface, roll out the crust to a 13-inch round, working quickly so the dough remains cold. Set the dough in a 9-inch deep dish pie plate, fold under any excess dough that might be hanging over the edge of the pie plate, and use a fork to crimp the edges of the crust. Let the crust rest in the freezer while the pie filling is assembled. Preheat the oven to 375°F. To make the filling, cut the apples in thin lengthwise slices (no thicker than ¼

them eyeballed the soda fountain. If one trade magazine declared that “the thinking public believes in the drink!,” another was quick to add that “thousands of wide-awake people are getting rich” by serving up sodas. As the fountain matured from a fad to a phenom to a national institution, a steady stream of druggists clamored to set up their counters and keep them up to date. Syrup purveyors knocked down their doors with samples and the assurance “it’s a good thing, push it along.” And fountain

America’s Corner Store: Walgreens’ Prescription for Success. Hoboken, N.J.: John Wiley & Sons, Inc., 2004. Binder, Frederick M., and David M. Reimers. All the Nations Under Heaven: An Ethnic and Racial History of New York City. New York: Columbia University Press, 1995. Burns, Eric. The Spirits of America: A Social History of Alcohol. Philadelphia: Temple University Press, 2004. Collingham, Lizzie. The Taste of War: World War II and the Battle for Food. New York: Penguin Press, 2012.

Potato Head Sundae Mohr, Philip N Nation, Carrie Nawlins Toddy Newly Fashioned New Orleans Mead Syrup Candied Bacon Bits Gosh Nog It! Mead Julep Nutty-Ella Doris Seymour Grilled Nutty-Ella Sandwich Sweet Daddy Cookies O Oats Hot Mama Cookies Hot Mama Crumble Pecan Oat Crumble Oh Snaps! Okrent, Daniel Olmstead, Frederick Oranges Orange Egg Cream Orangenius Orange Syrup Peace Corps Spice Bundt Cake The Orange Shop P PB&J Thumbprint Cookies Peace Corps Peach Compote

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