This section is from the book "Monograph on Flavoring Extracts With Essences, Syrups, and Colorings", by Joseph Harrop . Also available from Amazon: Monograph On Flavoring Extracts With Essences, Syrups And Colorings.
Lemon Syrup.............. | 2 pints. |
Orange Syrup.............. | 2 pints. |
Eggs...................... | 2 2/3 dozens. |
Phosphoric Acid (U. S.). .. . | 1 to 2 fl. ounces. |
Thoroughly incorporate these ingredients with a Keystone beater or other suitable means.
(For Single Glass.)
Lemon or Orange Syrup.... | 1 to 1 1/2 fl. ounces. |
Compound Phosphate Solution ................... | 1 fl. dram. |
Shaven Ice................ | 2 ounces. |
Eggs...................... | 1 dozen. |
Water (iced)............. | 2 fl. ounces. |
Mix well by shaking vigorously; strain into a tumbler and fill up with carbonated water.
Solution of Acid Phosphates..... | 8 fl. ounces. |
Syrup.......................... | 7 1/2 pints. |
Mix and flavor as desired.
 
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