The story
In 1865 the pharmacist Georg Wander set up a laboratory in his Bern pharmacy and found a way to make malt extract keep, selling it as a tonic for undernourished children. His son Albert, a chemist, took over the business and in 1904 mixed the malt with eggs and milk, adding cocoa for taste. He named it Ovomaltine, from the Latin ovum for egg plus malt. When the product went to Britain in 1909 it was sold as Ovaltine, a name that spread through the English-speaking world. Production later moved to nearby Neuenegg, where the Swiss original is still made.
Also known as Ovomaltine.
On the Meridish menu
Ovaltine was the aperitif course on menu No. 14 on October 14, 2026. Its clue in the game, which hints at the place without naming it:
A malted milk powder made with eggs, created in 1904 by a pharmacist in this city. Its original name, Ovomaltine, was shortened when it was sold abroad.
In Meridish, every dish is pinned to the town or city most widely credited with creating it. A guess within 25 km scores all 100 points. How scoring works.
Sources
Food history is often disputed. Think we've pinned it in the wrong place? Tell us at hello@meridish.com, ideally with a source.
