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A recipe for cream soda-written by E.M. Sheldon and published in Michigan Farmer in 1852-called for water, cream of tartar, Epsom salts, sugar, tartaric acid, egg, and milk, to be mixed together, then heated, and when cool mixed with water and a quarter teaspoonful of soda (sodium bicarbonate) to make an effervescent drink.[2]

Alexander C. Howell, of Vienna, New Jersey, was granted a patent for "cream soda-water" on June 27, 1865. Howell's cream soda-water was made with sodium bicarbonate, water, sugar, egg whites, wheat flour, and "any of the usual flavoring materials-such as oil of lemon, &c, extracts of vanilla, pine-apple, &c., to suit the taste"; before drinking, the cream soda water was mixed with water and an acid such as tartaric acid or citric acid.[3] In Canada, James William Black of Berwick, Nova Scotia was granted a U.S. patent on December 8, 1885, and a Canadian patent on July 5, 1886, for "ice-cream soda".[4][5] Black's ice-cream soda, which contained whipped egg whites, sugar, lime juice, lemons, citric acid, flavoring, and bicarbonate of soda,[6] was a concentrated syrup that could be reconstituted into an effervescent beverage by adding ordinary ice water.

--from wikipediia: http://en.wikipedia.org/wiki/Cream_soda

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13y ago

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