EGG SUNDAE- CLASSICS OF THE AMERICAN PHARMACIES
The Classic Grand Americana recipe. The popular American ice-cream and family dessert was sold in all the pharmacies of the United States of America in 1918. The original recipe of the New England, Boston, and New York pharmacies. The sundae was sold in the pharmacies for 15 cents of 12 ounces serving glass.
For this original American classic ice-cream- slowly churned egg- sundae dessert of the beginning of the last century you will need:
2 ounces of vanilla ice-cream
2 ounces of strawberry ice-cream
1 ounce of the crushed peaches
1 ounce of crushed peaches
1 ounce of crushed strawberries
2 ounces of whipped cream
1 ounce of English walnut meats
Dip a tablespoon- your scooper into the hot water. Cut out an egg shape portion of the rich egg- vanilla ice cream and do the same with the rich strawberry ice-cream. Lay the two scoops of the ice-cream side by side on a sundae saucer. A few minutes of practice is needed to learn to turn out a perfect egg- shape portion of ice cream by the means of a tablespoon size scooper. This tablespoon should be warm- do not forget this- as the warm metal melts the outside of the ice cream , and this hardens again shiny and adds greatly to the appearance of the dish you serve. This is the method used by all the French cooks in France. The standard suggestion for this sundae is to pour a ladleful of sliced peaches over the vanilla ice-cream egg, and to pour a ladleful of crushed strawberry fruits over the strawberry ice-cream. As the toppings you put a couple spoonfuls of a whipped cream over the both ice-cream eggs and and sprinkle the top of the whipped cream with fine ground English walnut meats.