Bread in Europe They are very light, contain preservatives (e.g. ethyl alcohol) and have a very long shelf life (often more than a month). In Ireland it is traditionally held that the end of a loaf of bread (the "heel" of the loaf) is the best part of the loaf. Other stories and myths surround this piece of the bread in Irish mythology. Irish soda bread, developed to make the most of the soft wheat grown in Ireland, is unusual for a European bread in that it is a quick bread, using the reaction of buttermilk and baking soda rather than yeast to
Cream soda on December 8, 1885, and a Canadian patent on July 5, 1886, for "ice-cream soda". Black's ice-cream soda, which contained whipped egg whites, sugar, lime juice, lemons, citric acid, flavoring, and bicarbonate of soda, was a concentrated syrup that could be reconstituted into an effervescent beverage by adding ordinary ice water. In the United States, cream soda is often vanilla-flavored and is either clear or colored a light golden brown in appearance; but red, pink, orange, and blue are also relatively common color variants. In addition, in some places in the U.S. where the drink is made on location, especially