Soda Fountain Recipes

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Cough Syrup | "Nifty Fifties" Rice Pudding | Vanilla Milk Shake |Chocolate Malt | Peppermint Smoothie | Dbl Chocolate Mlat | Choco-Peppermint Smoothie | Banana Frosted Shake | Banana Almond Frappe | Banana Date Shake | Cream Nogg | Egg Cream | Sodas of All Kinds | Catawba Flip | Hot Fudge Sundae | CMP (Chocolate, Marshmallow and Peanuts) | Tin Roof Sundae | Chop Suey Sundae | Dionne Surprise | All American Sundae |Skyscraper Sundae | Washington Monument Sundae | Chocolate Syrup | Bittersweet Chocolate Sauce | Quick Hot Fudge Sauce | Rocky Roads Sauce | Marshmallow Sauce | Golden Marshmallow Sauce | Butterscotch Sauce #2 | Caramel Sauce | Polly's Pancake Parlor Hurricane Sauce | Pineapple Sauce | Raspberry Topping | Flavored Cokes



Cough Syrup

Take the inner bark of American Elm Tree (Red), cut up and boil into a thick mass. Drain off & mix with pure honey, lemon juice and brandy. Add a pinch of garlic and add sugar to taste.


"Nifty Fifties" Rice Pudding Recipe
Serving Size : 8

3/4 cup Raw Long-Grain Rice
1/4 teaspoon Vanilla
2 large Eggs -- Slightly Beaten
1/8 teaspoon Salt
1 1/2 cups Milk
1/2 cup Golden Raisins
1 1/2 cups Heavy Cream
1/2 teaspoon Ground Cinnamon
1/3 cup Granulated Sugar
Whipped Cream
2 teaspoons Grated Lemon Peel
2 teaspoons Grated Orange Peel

This was the oldest standby in the restaurant business and was adopted by the diners when the car became available to all. Prepare the rice in 1 1/2 cups of water according to package directions.

Meanwhile heat the oven to 350 degree F. Grease an 8-inch square baking dish. In a large bowl combine the eggs, milk, cream, sugar, grated peels, vanilla, and salt beating until well blended. Stir the raisins into the rice and spoon the rice mixture into the prepared baking dish. Pour the egg mixture over the rice and sprinkle with the cinnamon. Place the baking dish in the oven in a larger baking pan filled with enough hot water to come halfway up the sides of the baking dish. Bake for 45 minutes until pudding is almost set, stirring once after 10 minutes and again 15 minutes later. Remove the baking dish from the larger pan and cool on a wire rack, cooling until cold. Refrigerate, covered, at least 3 hours or overnight until the pudding is firm. Serve with whipped cream, if desired.


Vanilla Milk Shake (White Cow)

4 Scoops Vanilla Ice Cream
1 Tbls. Vanilla Extract
1 1/2 cups Milk

Put into a blender container and blend until smooth. Serve immediately.


Chocolate Shake

4 Scoops Vanilla Ice Cream
1 1/2 cups Milk
4 Tbls. Chocolate Syrup
1 tsp Vanilla Extract

Combine in a blender container and blend until smooth and no white shows. Serve immediately.


Vanilla Malt

4 scoops Vanilla Ice Cream
1 1/2 cups Milk
1 Tbls. Vanilla Extract
2 Tbls. Carnation or Horlicks Malted Milk Powder

Combine in a blender container and blend until smooth. Serve immediately.


Chocolate Malt

4 scoops Vanilla Ice Cream
1 1/2 cups Milk
2 to 3 Tbls. Chocolate Syrup
1 tsp Vanilla Extract
2 Tbls. Malted Milk Powder (Do NOT use Chocolate Malted Milk Powder)

Combine in a blender container and blend until no white is showing. Serve immediately.


Double Chocolate Malt (Burn One All The Way)

4 scoops Chocolate Ice Cream
1 1/2 cups Milk
2 Tbls. Chocolate Syrup (Less or none if using high quality chocolate ice cream. Ben & Jerrys, etc.)
1 tsp Vanilla Extract
2 Tbls. Malted Milk Powder

Combine in a blender container and blend until no white shows. Serve immediately.


Peppermint Smoothie

4 scoops Peppermint Ice Cream
1 1/2 cups Milk
2 drops Peppermint Extract
1 tsp Vanilla Extract

Combine in blender container and blend until smooth. Serve immediately.


Choco-Peppermint Smoothie

4 scoops Peppermint Ice Cream
1 1/2 cups Milk
2 drops Peppermint Extract
1 tsp Vanilla Extract
4 Tbls. BITTERSWEET Chocolate Syrup

Combine in a blender container and blend until no white shows. Serve immediately.


Banana Frosted Shake

1 med. Banana
1 cup Milk
3 - 4 scoops Vanilla Ice Cream
1 tsp Vanilla Extract

Blend the banana until smooth and then add the other ingredients. Blend until smooth and serve.


Banana Almond Frappe

1 Banana
1 Orange Peeled
1 cup Milk
3 scoops Vanilla Ice Cream
1 Tbls. Honey
3 drops Almond Extract

Pulverize the banana and orange in a blender and then add the remaining ingredients and blend until smooth. Serve immediately.


Banana Date Shake

6 large Pitted Dates
1 large Banana
4 scoops Vanilla Ice Cream
1 1/2 cups Milk

Pulverize the dates and banana in a blender and then add the remaining ingredients, blending until smooth. Serve immediately.


Cream Nogg (Make It Cackle)

Add 1 large raw egg to any milk shake or malt recipe.


Egg Cream (Phosphates)

2 Tbls. Chocolate Syrup (preferably a thin one)
1/3 cup Milk
2/3 cup Ice-Cold Charged Seltzer Water

Put the chocolate syrup in the bottom of a large soda fountain glass.

Add the milk and stir, blending (don't worry if a few streaks of un-blended chocolate are at bottom of the glass -- that's traditional.) Add the seltzer and stir vigorously. Of course the best way to add seltzer is to squirt it in. But it's okay if you don't have a squirter, so long as the seltzer is very bubbly. A foamy head will rise to the top. Drink immediately.

For more tingle and a higher head, use 1/4 cup milk and 3/4 cup of seltzer. For a richer egg cream, use half milk and half seltzer.


Sodas Of All Kinds

Traditionally, an ice cream soda is flavoring, charged water, ice cream and possibly a nice dab of whipped cream. Put 2 Tbls. of syrup or flavoring in the bottom of the largest glass you have.

Add the seltzer water, stirring as you pour, to within 2 inches of the lip of the glass.

Add 1 large scoop of very hard ice cream trying to straddle the rim of the glass and still submerge enough of the ice cream to begin reacting with the bubbles to create a foamy head. If the ice cream is too deep in the flavored seltzer, the soda will over flow. If it doesn't touch the seltzer at all, you don't have a soda. With a little practice, you will reach a perfect balance. Top the soda with a healthy squirt of whipped cream.

The possible combinations are unlimited -- Here are a few standard fountain recipes.

Black And White

Chocolate syrup, seltzer, vanilla ice cream.

Bodacious Black And White

Chocolate syrup, seltzer, FRENCH vanilla Ice Cream

Canary Island Special

Vanilla Syrup, seltzer, Chocolate Ice Cream

Black Cow

Root beer afloat with vanilla ice cream, holding the whipped cream.

Cocoa-Cola

1 Tbls. Chocolate syrup and vanilla ice cream

Strawberry Soda (In The Hay)

1/4 cup strawberry syrup, a splash of milk, seltzer and vanilla or strawberry ice cream.

Hoboken

1/2 cup pineapple syrup, a splash of milk, seltzer, and chocolate ice cream.

Boston Cooler

For the sophisticate. Dry ginger ale with a scoop of vanilla ice cream, holding the whipped cream.


Catawba Flip

1 scoop Vanilla Ice Cream
1 large Egg
2 oz. Grape Juice
Shaved Ice
Seltzer

Put all the ingredients in a blender, except the seltzer, and blend until smooth. Pour into the glass and fill with seltzer water.


Hot Fudge Sundae

Vanilla Ice Cream
Hot Fudge
Whipped Cream
1 lg Marichino Cherry
Chopped Nuts (Optional)

Arrange in a sundae dish and eat.


CMP (Chocolate, Marshmallow, And Peanuts)

This sundae is made by topping vanilla ice cream with both chocolate and Marshmallow sauces. Finish with chopped peanuts and serve.


Tin Roof Sundae

Assemble in a sundae dish, vanilla ice cream and top with chocolate sauce. Sprinkle with whole red skinned Spanish peanuts, holding the whipped cream.


Chop Suey Sundae

1/4 cup Sugar
1/4 cup Water
1/4 cup Raisins
1/4 cup Dates
2 scoops Vanilla Ice Cream
1/4 cup Flaked Coconut
1/4 cup Chow Mien Noodles

Boil the water and sugar together for 5 minutes and then add the raisins and dates. Pour over the ice cream and top with the noodles.


Dionne Surprise

5 scoops Vanilla Ice Cream
Whipped Cream
5 Marachino Cherries
1/4 cups Crushed Pineapple
1/4 cups Crushed Strawberries

Line up the scoops in a banana split dish. Top each scoop with a dollop of whipped cream and a cherry. Place the crushed pineapple along one side of the dish and the crushed strawberries along the opposite side of the dish.


The All-American Sundae

A 1942 invention of the Ice Cream Merchandising Institute, it is part of their World War II "Victory Sundae" campaign.

1/4 cup Marshmallow Syrup
2 scoops Vanilla Ice Cream
2 Tbls. Crushed Maraschino Cherries
2 Tbls. Blueberries

Pour half of the marshmallow syrup into the bottom of a tulip glass and add the ice cream. Top with the rest of the marshmallow syrup and place the cherries on one side of the glass and the blueberries on the opposite side, leaving a white stripe down the middle.


Skyscraper Banana Split

This recipe appeared in the July 1936 Ice Cream Review and was described as especially popular among the college crowds.

1/2 oz. Chocolate Syrup
1 scoop Vanilla Ice Cream
1 large Banana, Cut Lengthwise And Then In Half.
1 scoop Chocolate Ice Cream
1 oz. Strawberry Syrup
Whipped Cream
Marachino Cherry

Pour the chocolate syrup into the bottom of a tulip glass. Add the vanilla ice cream. Put the banana pieces, cut side out, into the glass and add the chocolate ice cream to keep them in place. Add the strawberry syrup and top with whipped cream and the cherry.


Washington Monument Sundae

A specialty of Wolfe's soda fountain in Washington D.C. is found in the 1947 Dairy Training and Merchandising Institute's book called "Lets Sell Ice Cream"

1/4 cup Chocolate Syrup
6 scoop Different Flavored Ice Creams
1/4 cup Raspberry Syrup
1 large Banana, Cut Into Disks
1/4 cup Nuts In Syrup
1 large Banana, Cut In Half Across Its Width
Whipped Cream
Candy Sprinkles (Red And Blue)
Marachino Cherries
5 Small American Flags

Into your tallest glass, place a tablespoon of chocolate syrup and add a scoop of vanilla ice cream. Add 1 Tbls. of raspberry syrup and a few banana disks. Continue to add in the above order, the layers of ice cream, bananas, syrups, and nuts. When finished layering the ice cream, top with the halved banana in a mound of whipped cream. Sprinkle with the candies and put the cherries around the outside rim of the glass. Top with the American flags.


Chocolate Syrup

6 oz. Semi-Sweet Chocolate
1/2 cup Evaporated Milk (NOT Sweetened Condensed Milk)

Melt the chocolate in the top of a double boiler, over hot but not boiling water. Gradually stir in the evaporated milk and if a thinner sauce is desired, 1/4 cup of water. Stir over the hot water until well blended and smooth.

Yield: 1 Cup


Bittersweet Chocolate Sauce

4 oz. Unsweetened Chocolate
1/3 cup Sour Cream
1/4 cup Granulated Sugar
1/4 cup Dark Brown Sugar
1/3 cup Milk
1 tsp Vanilla Extract

Melt the chocolate in the top of a double boiler, over hot but not boiling water. Add the rest of the ingredients except the vanilla extract. Stir until fully blended and smooth, then add the vanilla and continue to stir until well blended.

Yield: 1 1/2 Cups


Quick Hot Fudge Sauce

1/2 cup Unsweetened Cocoa
1/2 cup Sugar
1/3 cup Light Corn Syrup
1/2 cup Evaporated Milk (NOT Sweetened Condensed Milk)
1 Tbls. Sour Cream
4 Tbl Sweet (Unsalted) Butter
1 tsp Vanilla Extract

Combine the cocoa, corn syrup, milk, and sour cream in a heavy saucepan. Heat over medium heat, stirring constantly, until the mixture begins to boil. Remove from the heat immediately and stir in the butter and vanilla extract. Serve warm.

This can be served two ways. In single serving pitchers to be poured over the sundae by those eating it, or over the sundae. Try both ways for fun.

Yield: Enough for 4 good sized Hot Fudge Sundaes.


Rocky Roads Sauce

6 oz. Semi-Sweet Chocolate
1/2 cup Sour Cream
1 Tbls. Water
1 dash Salt
1 cup Miniature Marshmallows

Melt the chocolate in the top of a double boiler, over hot but not boiling water. Blend in the sour cream, water, and salt. Remove from the heat and stir in the marshmallows.

Yield: Enough For 4 Sundaes.


Marshmallow Sauce

8 oz. Marshmallows
2 Tbl Water
3/4 cup Sugar
1/4 cup Milk
1 Tbl Light Corn Syrup
1 tsp Vanilla Extract

Melt the marshmallows and water in the top of a double boiler, over hot but not boiling water. Leave in the top and set aside.

In a heavy saucepan, combine the sugar, milk, and corn syrup. Bring to a boil, reduce the heat, and simmer for 5 minutes. Pour this liquid over the marshmallows.

Return the marshmallow mixture to low heat and with a hand held mixer, whisk, or egg beater, beat until smooth. Sauce will thicken as it cooks.

Remove from the heat and add the vanilla extract. Serve at room temperature.

Yield: Enough for 4 to 6 sundaes.


Golden Marshmallow Sauce

1/4 cup Boiling Water
1 cup Dark Brown Sugar
1 cup Miniature Marshmallows, OR Quartered Large Marshmallows
1/2 tsp Vanilla Extract

Add the boiling water to the sugar in a heavy saucepan and cook until a little less than very soft ball stage is reached. (220 degrees F.) Pour in the marshmallows and beat with a hand held mixer, over low heat, until smooth. Remove from the heat and stir in the vanilla extract.

Serve warm or at room temperature.

Yield: Makes enough for 4 sundaes.


Butterscotch Sauce #2

1 cup Dark Brown Sugar, Packed
2/3 cup Light Corn Syrup
4 Tbl Butter
1/2 cup Heavy (Whipping) Cream
1/4 cup Milk
1 tsp Cornstarch

Boil the sugar, corn syrup, and butter in a heavy saucepan. Bring to 230 degrees F. Mix the cream, milk and cornstarch until well blended. Add to the syrup and blend well, over lowered heat, until smooth. Sauce will thicken as it cools.

Yield: Enough for 4 sundaes.


Caramel Sauce

30 ea. Caramel Squares

1/4 cup Water

Melt the caramels and water together in the top of a double boiler, stirring occasionally. Serve warm.

Yield: Enough to top 4 to 6 sundaes.


Polly's Pancake Parlor Hurricane Sauce

3 Tbls. Butter
2 cups Pure Maple Syrup
3 cups Cored, Unpeeled, Tart Apples, Thinly Sliced

Simmer the butter and syrup in a heavy sauce pan. Cook, very gently so that the slices do not break up, for 1 1/2 to 2 hours or until the apples are transparent and the liquid is syrupy. Serve warm over Vanilla ice cream.

Yield: Enough for 6 to 8 sundaes.


Pineapple Sauce

1 1/2 cups Crushed Pineapple With Juice
1/2 cup Light Corn Syrup

Combine the ingredients in a deep saucepan, over low heat, blending well. Remove from the heat and chill.

Yield: 1 1/2 Cups


Raspberry Topping

10 oz. Red Raspberries, Fresh Or Frozen
1 1/2 tsp Cornstarch, Dissolved In 1/4 Cup Water
1/2 cup Currant Jelly Or Raspberry Jam
1 Tbl Grenadine (If Using Fresh Berries)

Mix all of the ingredients in a deep saucepan, over low heat, and cook, stirring, until the sauce begins to thicken. Cool.

Yield: 1 1/2 Cups


Flavored Cokes

8 oz. Coca-Cola Flavoring Of Choice

If you have maraschino cherry juice left, a tablespoon of the juice added to the coke will make a cherry coke. For a vanilla coke, add 1/2 tablespoon of Vanilla Extract. For a chocolate coke, add a thin chocolate syrup such as Fox's or Bosco, to taste in the coke.

Yield: 1 Serving