Recipe: 00288
Title : Egg Creams 
Author: Rosemarie Ventura <aa742@freenet.buffalo.edu> 
Date  : August 1995

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Approximate measures:
seltzer 2/3 glass
milk    1/3 glass 
chocolate syrup 2-3 tablespoons

 [Fox's UBET chocolate syrup is used in NYC home of the egg cream]

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