Bitters Recipe
- Abbotts Bitters
Bakers Agnostura Sub
Bokers Bitters
Boudreau Bitters No.2
Clementine Bitters
Dr. Schwartz Bitters
Gin Bitters
Grapefruit Bitters
H and H Aromatic Bitters
Hellfire Bitters
Hess House Bitters
Highland Bitters
Jamaicain Bitters
JPD Grapefruit Bitters
Purl Bitters
Regans Orange No.5
Stoughton Bitters
Taggart Bitters No. 3
Wild Cherry Bitters
Liqueur Recipes
Cream Syrup
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| Instructions: Mix by shaking, and keep in a cool place. The addition of a few grains of bicarbonate of soda will for some time retard souring. Don't apply heat to dissolve the sugar, try dissolving as much sugar as possible in the milk before adding the cream. The bicarbonate of soda (baking soda) was added because refrigeration wasn't always available and cream syrup would sour quickly. The baking soda would have kept given the perception of freshness, even though bacteria would have begun souring the cream syrup. |
| Notes: Cream syrups were rarely employed by themselves and were usually mixed with other syrups, like strawberry, raspberry, etc. |
| History Seems that cream syrup became popular in a Cincinnati pharmacy, run by a Mr. C. A. Smith, sometime in the early 1800's. Basically, the idea of milk and cream syrups was that they were perceived to be very healthy to drink. American Journal of Pharmacy (1855) |
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