Andrew F. Smith

Milkshakes, Malts, and Floats

Appears in
Oxford Encyclopedia of Food and Drink in America
Oxford Encyclopedia of Food and Drink in America

By Andrew F. Smith

Published 2004

  • About
In the late nineteenth century soda fountains all over the United States offered a variety of sweet concoctions. Among the most popular from the late nineteenth century on were malteds, milkshakes, and ice cream floats.

Malted milk powder was introduced in 1887 by William Horlick of Racine, Wisconsin, who marketed the powder in association with his brother James, an English apothecary. Malted milk, consisting of whole dried milk, malted barley, and wheat flour, was intended to be dissolved in hot water and was used as a dietary supplement for infants. It was also considered useful for treating intestinal problems.