Dialects and Beverages

[Lina]

Mycropht wrote: 
> The one that I will NEVER comprehend is the "egg cream".  There's NO egg in
> it.  Anyone from Brooklyn care to explain?!

I've never actually heard of these and had to ask a friend from Brooklyn.
According to her, the syrup used originally was made with eggs, although later
(and now?) milk was (is) used. I researched it using google (which, aside from
Lexis-Nexis, is my best friend) and it seems to be right: 
http://www.nycvisit.com/content/index.cfm?pagePkey=674
(I did, however, find other sources that state that it is called an "egg cream"
due to the froth being made with egg whites, but... well, same difference,
really.)


L

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