Vanilla Malted Milk with Chocolate 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.
Credit
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.
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.
Ingredients 6 ingredients
- 2½ teaspoonfuls of malted milk
- 1 tablespoonful of plain syrup
- ½ teaspoonful of vanilla extract
- 1 cupful of rich milk
- two tablespoonfuls of cracked ice
- two tablespoonfuls of chocolate ice cream
Method
- 2½ teaspoonfuls of malted milk, 1 tablespoonful of plain syrup, ½ teaspoonful of vanilla extract, 1 cupful of rich milk, Ice, Ice cream.
- Blend the malted milk with a little hot water, add enough cold milk to be able to pour it.
- Pour into a shaker, add the rest of the milk, plain syrup, vanilla and two tablespoonfuls of cracked ice.
- Shake well, strain into a tall thin glass and top with two tablespoonfuls of chocolate ice cream.
Plating
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