Soda Cream
Ingredients
Directions
Make the syrup
Mix together in a sauce pan: 1 pound sugar, 1 egg, 1 tablespoon flour, 1 pint cold water, juice of 1 lemon.
Put over the fire and let scald.
Remove and add 1 ounce tartaric acid and 1 tablespoon flavoring.
Bottle and keep on ice.
Serve
When ready for use, put 2 tablespoons cream in glass.
Fill half full of cold water.
Add 1 teaspoon baking soda.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Sugar (in the method)
- Provides sweetness and body to the syrup base.
- Flour (in the method)
- Thickens the mixture slightly so it feels fuller in the mouth.
- Lemon juice (in the method)
- Adds bright acidity that balances the sugar.
- Tartaric acid (in the method)
- Adds sharp sourness and reacts with baking soda to produce fizz.
- Baking soda (in the method)
- Reacts with the acid to release carbon dioxide, creating bubbles and lift.
- Cream
- Adds richness and a smooth, creamy mouthfeel to the drink.
The step that matters
Add the baking soda last. Baking soda fizzes when it meets acid, releasing carbon dioxide. Adding it at the end, just before serving, keeps the bubbles lively instead of letting them escape early.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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