Coffee Malted Milk, Egg and Ice Cream
A historical recipe from What to drink, by Stockbridge, Bertha E. L. (Bertha Edson Lay) (1920).
A historical recipe
What to drink: The blue book of beverages; recipes and directions for making and serving non-alcoholic drinks for all occasions, by Stockbridge, Bertha E. L. (Bertha Edson Lay) (1920). Project Gutenberg eBook #76921.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From What to drink, by Stockbridge, Bertha E. L. (Bertha Edson Lay) (1920). Digitised by Project Gutenberg, eBook #76921 (https://www.gutenberg.org/ebooks/76921). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
- 2½ teaspoonfuls of malted milk
- 2 tablespoonfuls of coffee syrup
- 1 cupful of rich milk
- two tablespoonfuls of vanilla ice cream
- 1 egg
Method
- 2½ teaspoonfuls of malted milk, 2 tablespoonfuls of coffee syrup, 1 cupful of rich milk, 1 egg, Ice.
- Blend the malted milk with a little hot water, being sure that the milk is well dissolved.
- Add enough cold milk to pour the mixture, and put it in a cocktail shaker with the rest of the milk, the coffee syrup, egg and ice.
- Shake for two minutes, and strain into a tall thin glass and top with two tablespoonfuls of vanilla ice cream.
- There surely is nourishment enough in this for a normal luncheon.