Delicious Family Fun that Started with Prohibition -- Ice Cream Sodas and Sundaes!

Prohibition revitalized American main streets.

Overnight dark and shuttered saloons disappeared, or so it seemed, and bright, gleaming soda fountains came in.

In these friendly palaces of chrome and glass soda jerks served up delicious treats for a dime or a quarter. Satisfying businessmen and secretaries. Delighting children and their mothers. Giving teenagers a place to share a soda with two straws in a single glass. Everyone loved soda fountains.

My book Soda Shop Salvation: Recipes and Stories from the Sweeter Side of Prohibition coordinates with the more alcohol focused exhibit now at Seattle's MOHAI -- Museum of History and Industry -- through August 23, 2015.  "American Spirits: The Rise and Fall of Prohibition" is filled with fascinating exhibits drawn from the era of the speakeasy and rum runner, Al Capone and Carry Nation, bootleggers and temperance fighters.

In Soda Shop Salvation you'll meet some of those same characters and read their words. I have some swell jokes from the period and even better recipes for sodas, sundaes, non-alcoholic drinks, homemade ice creams, and even luncheonette delights. You'll find a sampling in the blog posts below.

Prohibition-Era Sundaes Swing into Spring with Fresh Fruit

The Prohibition Era, 1920-1933, overlapped exciting cultural developments in the United States, and around the world, for that matter.  Women won the right to vote in federal elections, cars started to take over the streets and roadways from horse-drawn conveyances while families began traveling coast-to-coast in cars set up for camping, movies came into theaters and then became "talkies," radio advanced from neighborhood hobby broadcasts to national networks bringing news and entertainment into living rooms from big cities to the smallest hamlet.

Painters and sculptors began innovating and breaking rules, too, with abstract expressionism and cubism influencing even the soda shop treats.  According to the descriptions in the magazines written by, and for, soda shop and fountain operators, Ice Cream Sundaes could become an art form. The Cubist Delight featured raspberries and pineapple arranged to mimic art on top of a square of ice cream.

As summer arrived clever soda shop men found ways to serve fruit and ice cream combinations not in a boring, typical, glass, but on plates and small dishes making for delicious artistry.

Here are two authentic Sundaes from the pages of Soda Shop Salvation.

Cantaloupe Boat

1/4 fresh cantaloupe, cut as a wedge
1 small scoop vanilla ice cream
1 small scoop orange sherbet
2 tablespoons orange syrup
whipped cream for topping

Put the cantaloupe slice upright on a plate. Carefully place the scoops of ice cream and sherbet in the cantaloupe "boat," scooping out a bit of a hollow if necessary to get them to balance. Drizzle with orange syrup and top with whipped cream.

Just Right Sundae

1 medium scoop vanilla ice cream
1 peach, peeled and cut into slices
12 blackberries, approximately
3 tablespoons hot chocolate fudge sauce
whipped cream or marshmallow creme for topping

Put the ice cream in the center of a small plate. Gently press the peach slices into the side of the ice cream. Surround it with the blackberries, drizzle with chocolate sauce and top with a dab or creme.


Recipes from Soda Shop Salvation: Recipes and Stories from the Sweeter Side of Prohibition
Copyright 2014 Rae Katherine Eighmey. All rights reserved

Prohibition Secrets -- Delicious Non-Alcoholic Drinks

 Make a variety of tasty beverages simply with flavor concentrates.

Bootleggers.... speakeasys....flappers... and hip flasks are common visions of Prohibition. Certainly the cultural force of the era was connected to illegal alcohol and what to do about it.  The current exhibit at MOHAI in Seattle "American Spirits: The Rise and Fall of Prohibition" colorfully explores the time with entertaining exhibits and some really terrific clothes! 

Still, soda shops were an important part of those times and made a lasting impact on the main streets of the nation. Where saloons once were a dark presence, soda fountains with their bright windows and shiny counters bright lively beverage options to young and old alike. 

Thousands of drinks were created during the Dry Decade to refresh young and old alike.  Not like the Shirley Temple drinks of my youth, these beverages pack their own flavor punch and are deliciously refreshing.  Mix up a batch of the flavor concentrates and keep in the fridge for a couple of days or for weeks in the freezer. Add to sparkling water, toss in some ice.  Delicious and there won't be any worries about hangovers!

These flavoring syrups are just the thing for custom Sodastream beverages. Charge your bottle as usual, put the flavoring concentrates into a glass, add ice and then your Sodastream carbonated water. Different and delicious!  Sophisticated and not at all like soda pop.

Simple Syrup

This easy-to-make syrup is the basis for a wide range of beverage flavorings.

1 cup water
1 cup white granulated sugar

Put the water into a medium pot. Gradually add the sugar. Warm over low heat, stirring gently until the sugar dissolves. Do not even bring to a simmer.  Just heat it enough to encourage the sugar to dissolve. Simple syrup keeps for days in the refrigerator.

To make flavored syrups
You can buy bottles of flavoring syrups in grocery stores or on the web. But for basic fruit flavors it is easy to make them using your own simple syrup and frozen juice concentrates.

1/4 cup simple syrup
1 tablespoon concentrated juice mix such as lemonade, limeade, orange juice

Stir the concentrate into the syrup. Use immediately, or store in the refrigerator for two or three days.

Cider Frappe

This drink mix keeps in your freezer for weeks. Scoop some out and garnish with fresh apple slices for a beverage that is tart and sweet.

2 cups cider, unsweetened
freshly squeezed juice of 1 1/2 oranges
freshly squeezed juice of 1/2 lemon
1⁄2 cup sugar

Mix all the ingredients, stirring until the sugar is fully dissolved, and freeze to a slush. Serve in a sherbet or marguerite glass. Makes four 1/2-cup servings. 

 Klondike Fizz 

Up-to-date soda fountain operators took advantage of Prohibition business opportunities. They created new drinks and named them after current events, holidays, and exotic places. What could be more refreshing on a hot summer day in Peoria than a tasty drink named after the romantic and cold, cold-mining country north of the border.

By the drink

1/4 ounce orange syrup

1/4 ounce lemon syrup

1 ounce strawberry syrup

1/4 cup crushed ice

carbonated water, 6 ounces, approximately

Put the syrups in a 10-ounce glass. Add a scoop of crushed ice.   Fill with carbonated water and stir.

By the pitcher

1/2 cup lemon syrup

1/2 cup orange syrup

3/4 cup strawberry syrup (found in the maple syrup aisle)

3/4 cup simple syrup

Makes enough to flavor 3 liters of club soda --  ¾ cup for each liter. 

Prohibition Sour

This "Prohibition Sour" was featured in 1920s soda fountains as "a drink for men." But anyone who enjoys a tart, tasty drink will love it.

By the drink
1 ounce lemon syrup (see recipe below)
1/2 ounce orange syrup
freshly squeezed juice of one lime
crushed ice
carbonated water, 6 ounces approximately
Put the syrups and lime juice into a 12-ounce glass.  Add a scoop of crushed ice. Fill with carbonated water, stir and serve garnished with a slice of lime.

By the pitcher -- enough concentrate for 12 8-ounce drinks
Will keep in the refrigerator for two or three days, or in the freezer for weeks.
1 1/2 cups lemon syrup
3/4 cup orange syrup
juice from 6 limes

The Minnehaha Maid was created in a Minnesota soda fountain

During Prohibition soda fountain operators used local cranberry juice and white grape juice from California growers who turned to selling juice now that they could no longer make wine. It is a delightful beverage today.

Minnehaha Drink Concentrate

Makes 16 5-ounce drinks
Will keep in the refrigerator for two or three days, or in the freezer for weeks.

1/2 cup cranberry juice
1/2 cup white grape juice
1/2 cup lemon syrup
1/2 cup simple syrup (see recipe below)

Combine syrups. To serve use one ounce to a 7-ounce glass.  Add a small scoop of crushed ice and about 4 ounces carbonated water. Finish with a twist of lemon.


Copyright 2013 Rae Katherine Eighmey from Soda Shop Salvation: Recipes and Stories from the Sweeter Side of Prohibition. Published by the Minnesota Historical Society Press.

Delicious Ice Cream Topping with Unexpected Ingredients

Dried fruits simmered in simple syrup make a rich and luscious topping.

Prohibition was an era of contrasts. While speakeasy's may have been the underground refreshment choice of many, soda shops brightened up main streets with shining counters and back bars filled with syrups and toppings.

You can learn all about the era at MOHAI's great exhibit "American Spirits: The Rise and Fall of Prohibition"  And you can taste the delights of the time for yourself with easily made treats in your own kitchen.

Chocolate ice cream sundaes and sodas were the nation's favorite during the Prohibition Era. But dried fruits must have been a close second. Recipes from the 1920s are filled with raisins, dates, figs, and even prunes. Those "dried plums" were so prevalent during World War I that they were even called "soldier's strawberries."

The basis for this easy-to-make and wonderfully delightful sauce is simple syrup. The sugar and water simple syrup combination will keep in the refrigerator for weeks. The topping would keep about as long, until you discover how delicious it tastes poured over vanilla or chocolate ice cream, frozen yogurt, pound cake, or even waffles.

I've called it "Special" and that way the topic of prunes as a key ingredient never has to come up!

Special Topping

1 cup simple syrup (made from 1 cup water and 1 cup granulated sugar)

1/2 cup chopped dates

1/2 cup chopped raisins

1/2 cup chopped citron, found with fruitcake ingredients at holiday season

1/2 cup chopped prunes

To make simple syrup, put one cup water in a medium-sized saucepan. Gradually add the sugar and cook over low heat until the sugar is completely dissolved. Measure out one cup and set the remainder aside for another use. Combine the one cup syrup with the dried fruits. Simmer over low heat until the fruits have combined into a smooth sauce. Makes about 2 cups of sauce. Store unused sauce in the refrigerator for up to two weeks.


Copyright 2013 Rae Katherine Eighmey from Soda Shop Salvation: Recipes and Stories from the Sweeter Side of Prohibition. Published by the Minnesota Historical Society Press.

From the Luncheonette Counter -- Ham Salad

Soda Shop Salad Special with lots of crunch to balance the rich ham

Soda Fountains livened up Main Streets all over the country during Prohibition. No longer could businessmen go to the corner saloon at midday and enjoy their "free lunch" with a nickel beer. Now the fountain luncheonette became a cultural crossroads. Mothers and their children stopped for hotdogs and ice cream. Secretaries indulged in ice cream sodas with their salads. Gentlemen enjoyed roast beef sandwiches with their coffee. 

This Prohibition-Era Ham Salad is more vegetable than meat, making it a lighter version of a lunch or snack favorite. This balance of ingredients harkens back into the 19th century when chicken and other meat or fish salads had a similar ratio or cabbage and celery to the titled ingredient. Then, the use of ingredients was driven probably more by economics than calories, but today this lowered calorie version hits the spot.

Prohibition Ham Salad

1 cup finely chopped cabbage
1/2 cup finely chopped onion
1 cup diced celery
1/2 cup mayonnaise
1 cup diced ham plus an additional cup for garnish at serving
lettuce leaf for serving

In a medium mixing bowl, combine the cabbage, onion, celery, and mayonnaise. Stir well and let stand 10 minutes. Stir again and add the 1 cup ham. Chill a half hour before serving. Serve with crackers or place a lettuce leaf on a plate, mound 1/2 cup of ham salad in the center and garnish with additional diced ham.

Makes 6 servings 1/2 cup each.

Copyright 2013 Rae Katherine Eighmey from Soda Shop Salvation: Recipes and Stories from the Sweeter Side of Prohibition. Published by the Minnesota Historical Society Press.

It's the Cherries! George Washington Ice Cream.

Easy to make. Delicious to eat. I'm not telling a lie!

During the 1920s soda shop trade magazines encouraged fountain men (and women) to bring customers into their stores by creating new sundaes, sodas, and even ice creams to take advantage of holidays and other special occasions. Today, these rediscovered Prohibition-Era tasty delights will attract a crowd in your kitchen.

Making ice cream isn't hard. New machines come with chill-in-your-freezer cores eliminating the need for ice and salt. Plugged in, they even churn the ice cream all by themselves.  No hand cranking.  Of course if you have a hand-crank machine, it will do just fine. No machine?  Freeze the mix in a metal bowl, bringing it out and beating with an electric mixer a couple of times before it completely hardens.

However you make it, this ice cream is wonderfully creamy and flavorful! Sealed in a screw-top plastic container it will keep for a couple of weeks. . . if you can keep your spoons out of it.

George Washington Ice Cream

1 1/2 teaspoons powdered unflavored gelatin (Knox brand)
1/4 cup cold water
1 (10-ounce) jar maraschino cherries
1 1/2 cups milk, approximately
1 3/4 cups sugar
1/2 cups cherry juice, bottled or frozen
1 1/2 cups half-and-half

In a small bowl, sprinkle the gelatin over the cold water and let it stand until softened. Drain the maraschino cherries, putting the juice into a glass 2-cup measuring cup. Coarsely chop the cherries and set aside. Add milk to the maraschino cherry juice to make 2 cups. Place the juice and milk mixture into a medium saucepan and add the sugar. Cook over low heat, stirring from time to time, until the sugar has dissolved. remove from heat and stir in the softened gelatin. add the remaining cherry juice and half-and-half, and then stir in the chopped cherries. Chill the mixture and then freeze following the directions of your ice cream mixer. It will come out of the machine as as "soft serve" mixture. Spoon into containers with tight-fitting lids and store in the freezer for an hour or two until it fully hardens.


Copyright 2013 Rae Katherine Eighmey from Soda Shop Salvation: Recipes and Stories from the Sweeter Side of Prohibition. Published by the Minnesota Historical Society Press. 

Cupcakes from the Prohibition Soda Shop

1921 Coffee Raisin and Chocolate Cupcakes Delight Sophisticated Tasters

Some sophisticated soda shops branched out to serve complete menus with salads, sandwiches, and even baked goods.  These cupcakes are easy to make. Simply stir the ingredients together with a spoon, no need to get out a mixer. Fun for young and old to mix and bake together. The cupcakes are a good eating size, too, with a not-too-sweet taste. Frost with any butter cream frosting, or just eat plain. 

                                                         1921 Chocolate Cup Cakes

1/4 cup butter
2 1-ounce squares unsweetened baking chocolate
2 cups flour
1 cup sugar
1 teaspoon baking powder
1 cup milk
1 egg
1 teaspoon vanilla

Preheat the oven to 350 degrees F. Line cupcake pans with paper liners or grease and flour. Melt the butter and chocolate together and set aside. Sift flour, sugar, baking powder into a medium mixing bowl. Stir the egg and vanilla into the milk. Pour these liquid ingredients along with the butter and chocolate mixture into the dry and stir until blended with a spoon or spatula. Fill cupcake cups about 2/3 full and bake until firm in the center, 20 -25 minutes. Makes 12-14 regular-sized cup cakes

1921 Coffee Raisin Cupcakes

1 cup raisins
1 tablespoon flour
1/4 cup butter
2 cups flour
1 cup brown sugar, firmly packed
1 teaspoon baking powder
1/2 cup milk
1/2 cup strong coffee
1 egg
1 teaspoon vanilla

Preheat the oven to 350 degrees F. Line cupcake pans with paper liners or grease and flour. Chop the raisins roughly into quarters and mix with the tablespoon of flour. Set aside. Melt the butter and set aside. Sift flour, sugar, and baking powder into a medium mixing bowl. Stir the egg and vanilla into the milk and coffee. Pour these liquid ingredients into the dry, including the raisins, and stir until blended with a spoon or spatula. Fill cupcake cups about 2/3 full and bake until firm in the center, 20 -25 minutes. Makes 12-14 regular-sized cup cakes