James William Black of Berwick, Nova Scotia was granted a U.S. patent on December 8, 1885, and a Canadian patent on July 5, 1886, for "ice-cream soda". Black's ice-cream soda, contained whipped egg whites, sugar, lime juice, lemons, citric acid, flavouring, and bicarbonate of soda, was a concentrated syrup that could be reconstituted into a bubbly or fizzy beverage by adding ordinary ice water.
Modern day Canadian cream soda is not really vanilla-flavored in the same way that American cream soda is; instead, it’s an intensely sweet, almost cotton-candy-type flavour. The most popular cream soda in Canada is produced by Crush and is mostly pink, except in Quebec and Newfoundland and Nova Scotia where it is sold clear.
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