In honor of the humongous snow storm engulfing an area
reaching from Indiana to the Carolinas to D.C. and New York,
I thought I’d offer a receipt for Snow Cream. Of course, all
it has in common with the lovely white stuff that has only
just now (midnight) begun to fall at my place is its name.
The final product (at least the top) should sorta, kinda,
resemble it, as well.
So, enjoy this little goodie from The Queen-like Closet,
by Hannah Wolley (1672):
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93. To make Snow Cream.
Take a Pint of Cream, and the Whites
of three Eggs, one spoonful or two
of Rosewater, whip it to a Froth
with a Birchen Rod, then cast it
off the Rod into a Dish, in the which
you have first fastened half a Manchet
with some Butter on the bottom, and
a long Rosemary sprig in the middle;
when you have all cast the Snow
on the dish, then garnish it with
several sorts of sweet-meats.
birch twig whisk
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SNOW UPDATE 2/6/2010 @ noon:
Places south of here may’ve gotten in the neighborhood of two feet,
but in my neck o’ the woods, we barely got an inch. All that hype
and then…nothing. Bummer.
Ahhh, well….
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Birchen Rod: a whisk made of Birch twigs
Manchet: a small loaf of bread made only of white flour
Snow: the froth that develops from whipping the cream,
egg whites, etc.
sweet-meats: any candied or dried fruit or nut, lozenges,
and so forth
