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There are three key ingredients in a perfect egg cream: milk, seltzer (or club soda), and chocolate syrup. No cream, no eggs. Many of the recipes we found on the Web support Mel Brooks's contention that a genuine egg cream begins with Fox's U-Bet Chocolate Flavored Syrup, made with real nostalgia-laced Brooklyn water. "Money, diamonds, jewels I could refuse, but never a couple of jars of U-bet chocolate," Brooks once wrote to Fox. "Send it to me quick, now. Milk and seltzer are waiting." Brooklyn's
legendary contribution to American culinary culture was invented in the 1890s by Louis Auster, a Jewish immigrant who owned a candy store. This refreshing classic had crossed to Manhattan by the 1920s, when Moisha Zambrowsky, owner of a luncheonette on the Lower East Side, began serving up his fountain-formula egg creams. These days, you can order an egg-cream kit on the Net. For that inch of white foam at the top, add seltzer to icy cold milk, and drizzle the syrup in last, stirring gently. What else can we say?
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