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2 Burnside Cooking and Food- Juicing and Non Alcoholic Beverages
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The Soda Fountain: Floats, Sundaes, Egg Creams & More--Flavors and Traditions of an American Original

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

 

Synopses & Reviews

Publisher Comments:

Raspberry Syrup

You don’t have to wait for raspberry season to make this syrup. Frozen raspberries are easy to find and make as tasty a syrup as fresh raspberries do. The resulting syrup is a ruby-hued beauty that mixes well with lots of other syrup flavors. Try it in combination with lemon, lime, or pineapple. This syrup is featured in the Princess float (page 90).

2 pints fresh raspberries, or

24 ounces frozen raspberries

2 cups (16 ounces) cane sugar, or more depending on the tartness of the berries

5 teaspoons freshly squeezed lemon juice

11⁄4 cups (10 ounces) water

1 tablespoon honey

Put the raspberries and sugar in a saucepan. Stir briskly, mashing a few raspberries in the process. Cover and let sit at room temperature for 30 minutes. Add the lemon juice and water and bring to a boil over medium heat, stirring occasionally. Decrease the heat and simmer, uncovered, for 5 minutes. Remove from the heat and stir in the honey.

Place a fine-mesh strainer over a bowl and pour the berry mixture into it in manageable batches, using a wooden spoon to mash the mixture against the mesh of the strainer. Discard the seedy mash that remains in the strainer. Let the syrup cool to room temperature and chill before using. 

Store the syrup in covered glass jars or plastic containers in the refrigerator for up to 2 weeks. The syrup may also be frozen in plastic containers for up to 3 months. If frozen, allow to thaw in the refrigerator overnight before using.

To make a raspberry soda, fill a 12-ounce glass halfway with ice, add 1⁄4 cup (2 ounces) of Raspberry Syrup, top with seltzer, and stir gently with a soda spoon to combine.

Review:

"With the soda fountain revival in full bubble nationwide, this cookbook from the founders of Brooklyn Farmacy arrives just in time, bearing all sorts of drinkable confections. The authors honor their subject's long legacy with a well-researched history of soda fountains from the 19th century to their decline in the 1960s and 1970s. Then it's on to the recipes, some of which call for specialty gear such as a whipped cream dispenser or a banana split boat. Soda syrups run the gamut from typical cherry and vanilla cream to hibiscus and concord grape. Even recipes for homemade cola and ginger soda are included. The creations veer from the traditional egg cream to the Brooklyn artisanal-minded Hog on a Hot Tin Roof with bacon peanut brittle. Classic baked goods — Chocolate Whoopie Pies, ginger snaps, and an apple crumb pie round out the offerings. The discussion throughout is lively and humorous yet reverent, but the appeal of some of the recipes depends to an extent on the reader's enthusiasm and commitment to making these labor-intensive treats. 70 color photos. (May) " Publishers Weekly Copyright PWxyz, LLC. All rights reserved.

Synopsis:

Siblings GIA GIASULLO and PETER FREEMAN are the cofounders and proprietors of Brooklyn Farmacy. Peter has appeared on numerous television shows including The Chew and Master Chef as well as networks such as the Food Network and the Cooking Channel.

About the Author

CN

Table of Contents

The Stories

1: The Soda Fountain Comes from Rx

2: A Golden Age 

3: Prohibition and the Jazz Age Fountain

4: Stars and Stripes (and Soda) Forever

chapter five5

The Recipes   

6: Getting Started

7: Syrups & Sodas

8: Floats

9: Egg 

10: Sundaes

11: Milkshakes

12: Toppings

13: Baked Goods

resources

bibliography

about the team

acknowledgments

index

Product Details

ISBN:
9781607744849
Author:
Giasullo, Gia
Publisher:
Ten Speed Press
Author:
Kiem, Elizabeth
Author:
Freeman, Peter
Author:
Turkell, Michael Harlan
Author:
Brooklyn Farmacy and Soda Fountain
Subject:
Desserts
Subject:
Cooking and Food-Desserts
Subject:
Cooking and Food-Dairy and Eggs
Publication Date:
20140531
Binding:
HARDCOVER
Language:
English
Illustrations:
70 FULL-COLOR PHOTOS
Pages:
224
Dimensions:
9.37 x 7.72 x 0.85 in 1.82 lb

Related Subjects

Cooking and Food » Beverages » Juicing and Non Alcoholic Beverages
Cooking and Food » By Ingredient » Dairy and Eggs » General
Cooking and Food » Desserts and Candy » General
Cooking and Food » Regional and Ethnic » United States » Midcoast East

The Soda Fountain: Floats, Sundaes, Egg Creams & More--Flavors and Traditions of an American Original New Hardcover
0 stars - 0 reviews
$19.99 In Stock
Product details 224 pages Ten Speed Press - English 9781607744849 Reviews:
"Publishers Weekly Review" by , "With the soda fountain revival in full bubble nationwide, this cookbook from the founders of Brooklyn Farmacy arrives just in time, bearing all sorts of drinkable confections. The authors honor their subject's long legacy with a well-researched history of soda fountains from the 19th century to their decline in the 1960s and 1970s. Then it's on to the recipes, some of which call for specialty gear such as a whipped cream dispenser or a banana split boat. Soda syrups run the gamut from typical cherry and vanilla cream to hibiscus and concord grape. Even recipes for homemade cola and ginger soda are included. The creations veer from the traditional egg cream to the Brooklyn artisanal-minded Hog on a Hot Tin Roof with bacon peanut brittle. Classic baked goods — Chocolate Whoopie Pies, ginger snaps, and an apple crumb pie round out the offerings. The discussion throughout is lively and humorous yet reverent, but the appeal of some of the recipes depends to an extent on the reader's enthusiasm and commitment to making these labor-intensive treats. 70 color photos. (May) " Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
"Synopsis" by , Siblings GIA GIASULLO and PETER FREEMAN are the cofounders and proprietors of Brooklyn Farmacy. Peter has appeared on numerous television shows including The Chew and Master Chef as well as networks such as the Food Network and the Cooking Channel.
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