In the mid-1980s, Sam Edelmann of the Pittsburgh Seltzer Works put out a small brochure of seltzer drink recipes for his customers.
The following is his recipe for an egg cream:
EGG CREAM
- Put two ounces of milk or half-and-half in a large glass.
- Fill glass with cold seltzer.
- Then add two ounces of chocolate syrup.
- Drink before the foam disappears.
Why do I never hear anything about Chocolate Phosphates? They seem to be limited to the Jewish delis in Cleveland, Ohio. They’re like the Egg Cream, but without the milk. They may have started at Corky and Lenny’s. Do you have a recipe to make it? I just add chocolate syrup to seltzer water, but it doesn’t quite taste the same.
Hi Roberta. I bet you can get a phosphate in Philly at the Franklin Fountain. NYC had a great place a few years ago in the Greenwhich Village, but it closed. Go to books.google.com to look for 19th century soda jerk recipe guides – you’ll find all sort of recipes there for sure!