on July 25, 2010
This is a great book from 1971, loaded with classic soda fountain tips and recipes. It is actually a reprint of the recipes from the 1903 version. It is spiral bound for ease of use in the restaurant or kitchen. It is subtitled, "How to Make A Soda Fountain Pay", and it does indeed have helpful tips on the business end of soda fountain management, but more importantly the philosophies on running a soda fountain that bring quality as the number one ingredient. And of course it has recipes on making all of your favorite ice cream and soda treats, shakes, floats, sundaes, malts, and more.
on September 15, 2014
Do not order this book expecting a modern cook book. It is not. It is essentially an annotated reprint of a book first issued in 1863 - that's right in the middle of the CIvil War, people - and reads very differently from what we expect in a cook book. For example, here is the entire recipe from the book for banana syrup;
"Cut the fruit in slices and place in a jar, cover with sugar and cover the jar, which is then enveloped in straw and placed in cold water, and the latter heated to the boiling point. The jar is then removed, allowed to cool, and the juice poured into small bottles. To 1 pint of this juice add 2 pints plain syrup."
No amounts or sizes or cooking times are given, you are expected to use your own judgement. This is NORMAL for cook books of this time period.
Not all the recipes are so vague. In fact, most in this particular book are not. Just be aware that this book is not targeted for the reader of today, but the reader of well over a hundred years ago, and you'll be fine.
That being said, I found this book to be a treasure trove of information not easily found elsewhere, such as the recipe for orgeat syrup. I especially liked the emphasis on making everything from scratch, as opposed to buying ready made syrups and so forth. Homemade is always better for you, and generally much cheaper as well. This is especially true when it comes to a somewhat esoteric ingredient such as a hickory nut syrup, which, if you can find it at all, will cost you dearly.
The book is divided into eight parts:
1. A biography of Howard Johnson (brief)
2. Starting with Syrups (the most overall useful chapter, to me at least)
3. Ice Cream, Ices and Sherberts
4. Fizzes, Sodas and Flips (Many of which you've probably never heard of, the most interesting chapter in my opinion)
5. Nostrums, Egg Drinks and Phosphates (all the egg drinks call for a raw egg!, more on phosphates below)
6. Punches, Super Whammies and Modern Party Deserts (No clue what a "super whammy" is, none of the recipes has this in the title)
7. Consumer Guide (small and mostly outdated)
If you'd prefer a more modern book with some of the same type recipes, I recommend "Fix the Pumps" by Darcy O'Neil. It will explain such things as phosphates, which was once a very popular drink, now all but forgotten. A phosphate is basically a soda, made with soda water for fizz, syrup for flavor and sweetness, and acid phosphate for tartness. Sodas today use citric acid in place of the phosphate, however, the drawback there is it inevitably adds the flavor of the fruit (lemon or lime) to your drink. Acid phosphate has no flavor. Acid phosphate is available at artofdrink dot com, amazon and other places.