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
Frozen carbonated drink often integrated into a clear hopper. This product is often much 'wetter' than a true FCB. On the other hand, non-carbonated machines are much simpler and less expensive, and so they are more common. A non-carbonated slush machine can be purchased for well under $2000, and rented for less than $100/day or from £65.00 per day in the UK for a single head machine. By comparison, FCB machines often must have a dedicated service staff. Frozen carbonated drink A frozen carbonated drink or frozen carbonated beverage (FCB) is a mixture of flavored sugar syrup, carbon dioxide, and water that is