View Full Version : How To Make A Real Brooklyn Egg-Cream
I recently came across a site that had the real way to make these tasty drinks. They're light and cool for summer - an inexpensive to make. BTW, the only advice I'd give is it really should be Fox's U-Bet Syrup if possible.
* link * (http://offthebroiler.wordpress.com/2006/03/26/a-new-york-egg-cream-primer/)
http://offthebroiler.wordpress.com/files/2006/03/IMG_2437.JPG http://www.qrz.com/iB_html/non-cgi/emoticons/smile.gif
W2ILP
05-30-2006, 03:05 AM
It is interesting that you mentioned Fox's U-Bet syrup. #Because the little girl that was pictured on the label of that syrup was in my class when I was in forth and fifth grade in P.S. 77 in The Bronx, NY. #Her mother was the daughter of the original Mr. Fox. #[No relation to I.J. Fox the furrier or Fox News.] # Her name if I remember correctly was Eileen Whitesman, or something close to that. #When we were in 6th grade she moved to Florida. #She came back later to visit our Bronx class. #She told us that she had skipped two grades in Florida and was now in the 8th grade. #This astounded us all because she had been the slowest student in our talented class!
Also in my class was Norman Goldenberg whose family made the original Goldenburg's Peanut Chew.
Fox's U-Bet syrup + Milk + seltzer = egg cream
Never with eggs or cream and if ice cream is added it must be called an ice cream soda.
Whipped cream is optional.
Burp! # U-Bet.
w2ilp (I Like Pistachios)...but not in egg creams.
Quote[/b] (W2ILP @ May 29 2006,23:05)]It is interesting that you mentioned Fox's U-Bet syrup. Because the little girl that was pictured on the label of that syrup was in my class when I was in forth and fifth grade in P.S. 77 in The Bronx, NY.
Also in my class was Norman Goldenberg whose family made the original Goldenburg's Peanut Chew.
I always wondered if that was just a 'logo' or if it was an original person like the Wendys girl. Something I never knew. Thanks for the information. Goldenburgs Peanut Chew was another favorite I had growing up. It's nice to know that thanks to the web, I can move anywhere (almost) and still have a nice cold egg-cream.
*ahhh* http://www.qrz.com/iB_html/non-cgi/emoticons/smile.gif
Never tried this beverage. Sounds good.
While I do not have access to that brand of syrup, I will have to give it a try with what I can find at the store.
KG6YTZ
05-30-2006, 09:27 PM
Now there's something we've never heard of here in California...
Kinda like fizzy chocolate milk, is it?
Here's a map (48 states - sorry) of where the syrup can be bought:
* link * (http://www.foxs-syrups.com/where.html)
Otherwise, the site does offer alternatives:
Quote[/b] ]Fox's U-Bet is my preferred chocolate syrup, because it's the original and its from New York. However, if you are unable to procure actual Kosher For Passover Fox's U-Bet, go with another Jewish/Kosher brand of chocolate syrup from your supermarkets Passover display, like Gefen, Blooms, Mishpacha, Bosco, or Manischewitz. DEFINITELY NOT HERSHEY or NESTLE QUIK. The key is to get one that is made with actual sugar and not HFCS, hence the Passover aisle.
It's not bad either way. http://www.qrz.com/iB_html/non-cgi/emoticons/smile.gif
Sort of tastes like an Ice Cream soda without the Ice Cream.
W2LYS
05-30-2006, 11:50 PM
I was wondering if anyone would mention Bosco's syrup... my grandparents always used it to make me chocolote milk when I was a kid....
W2ILP
05-31-2006, 12:16 AM
Yep...I remember Bosco syrup too. There was also Hemo.
There are lots of supermarket chains on Long Island that carry Fox's U-Bet, although they are not mentioned on the linked website map.
Us hams must remember the first message that the late Jean Parker Shepheard, K2ORS decoded even before he had a ham license. It said:-
BE SURE AND DRINK YOUR OVALTINE
w2ilp (I Loathed Postum)...They hardly ever make any of that kind anymore.
kb1ils
10-23-2006, 06:44 AM
Just wanted to get back to this thread with an update...
I had never heard of a Brooklyn Egg Cream before this thread, but it sounded absolutely delicious to me.
I checked every store in my area, and had my girlfriend checking hers, and never found U-Bet syrup.
After months of searching and asking grocery clerks if they could put in a request to stock it, the Stop & Shop supermarket on West Boylston Street in Worcester, MA, finally gave in to my demands today! I picked up my first bottle of U-Bet and a bottle of seltzer. I will be making my first BEC later today...thanks to you all! http://www.qrz.com/iB_html/non-cgi/emoticons/smile.gif
By the way a funny story...I was at a restaurant (Harry's in Westborough, MA) and I saw the BEC on the menu. I asked the waitress what kind of syrup it was made with, and she didn't know and said something dumb like, "I dunno, whatever we have." Just when I was about to take a plunge, another (older and evidently wiser) waitress who apparently overheard came over and told me that she knows I am asking because I want it made with U-Bet, and unfortunately they didn't have any U-Bet.
n6hcm
10-23-2006, 07:20 AM
Quote[/b] (KG6YTZ @ May 30 2006,14:27)]Now there's something we've never heard of here in California...
Kinda like fizzy chocolate milk, is it?
kinda. any new york style deli worth its salt should be able to do this.
i've only had one chocolate egg cream worthy of the name served to me in california ... in l.a.
Quote[/b] (kb1ils @ Oct. 23 2006,02:44)]Just wanted to get back to this thread with an update...
I had never heard of a Brooklyn Egg Cream before this thread, but it sounded absolutely delicious to me.
I checked every store in my area, and had my girlfriend checking hers, and never found U-Bet syrup.
After months of searching and asking grocery clerks if they could put in a request to stock it, the Stop & Shop supermarket on West Boylston Street in Worcester, MA, finally gave in to my demands today! I picked up my first bottle of U-Bet and a bottle of seltzer. I will be making my first BEC later today...thanks to you all! http://www.qrz.com/iB_html/non-cgi/emoticons/smile.gif
By the way a funny story...I was at a restaurant (Harry's in Westborough, MA) and I saw the BEC on the menu. I asked the waitress what kind of syrup it was made with, and she didn't know and said something dumb like, "I dunno, whatever we have." Just when I was about to take a plunge, another (older and evidently wiser) waitress who apparently overheard came over and told me that she knows I am asking because I want it made with U-Bet, and unfortunately they didn't have any U-Bet.
Fantastic! I hope you enjoy it. It's been around here for years and people still love it. http://www.qrz.com/iB_html/non-cgi/emoticons/smile.gif
What about a Cleveland Steamer?
Quote[/b] (K1OU @ Oct. 23 2006,08:05)]What about a Cleveland Steamer?
Is that anything like a Branch Lime Rickey? (dreadful drink) http://www.qrz.com/iB_html/non-cgi/emoticons/smile.gif
Quote[/b] (n2nh @ Oct. 23 2006,05:34)]Quote[/b] (K1OU @ Oct. 23 2006,08:05)]What about a Cleveland Steamer?
Is that anything like a Branch Lime Rickey? (dreadful drink) #http://www.qrz.com/iB_html/non-cgi/emoticons/smile.gif
It's more like a dirty Sanchez....
Ahhhh, the distant memory of going to the Blue Bay Diner off the L.I.E. (near Bayside) for a NY Egg Cream... *wistful sigh*
I've sometimes heard them called French Egg Creams, but don't know if there's really a difference between the BEC/NYEC and the FEC; any of you EC aficionados know the difference...if there is one?