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Definition of Egg cream
1. Noun. Made of milk and flavored syrup with soda water.
Lexicographical Neighbors of Egg Cream
Literary usage of Egg cream
Below you will find example usage of this term as found in modern and/or classical literature:
1. A Cook Book for Nurses by Sarah Chapman Hill (1911)
"TOMATO. i c. scalded i c. stewed and i or 2 egg cream. strained tomato, to yolks,
which add Jg tsp. soda bicarbonate before adding to cream. ..."
2. The Something-different Dish by Marion Harris Neil (1915)
"(M cup) sugar i Ib. (4 cups) flour i beaten egg Cream the butter and sugar together
thoroughly in a basin, add the egg, cream and flour very gradually. ..."
3. The Malone Cook Book by Mrs George Hawkins (1917)
"Butter the size of an egg, one-half of a cup of sugar, one egg. Cream the butter
and sugar thoroughly, into this drop the egg unbeaten, then beat all well; ..."
4. Practical dietetics: With Special Reference to Diet in Diseases by William Gilman Thompson (1905)
"... with a beaten egg. Cream toast. Rice pudding or blancmange and whipped cream,
or Bavarian cream. Fifth Day.—Scraped-beef sandwich. A tender sweetbread. ..."
5. American Druggist (1893)
"egg cream: Cream 4 fl. ozs. Simple syrup 12 fl. ozs. Extract vanilla i fl. dr.
Egg yolks No. 4 Rub cream with yolk of egg until perfectly smooth ; then add ..."
6. The Boston Cooking School Magazine of Culinary Science and Domestic Economics by Mass Boston Cooking School (Boston, Boston Cooking School (Boston, Mass.) (1905)
"Meat broth thickened with a beaten egg. Cream toast. Rice pudding or blanc-mange
and whipped cream, or Bavarian cream. Fifth Day.—Scraped-beef sandwich. ..."
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