With all the snow, at least everywhere but here
(although I understand that could change soon),
I’ve kinda been grazing through my library, looking
for receipts using the fluffy white stuff. I know there
are lots of modern ones. In fact, I saw one the other
day on someone’s website. So far, though, I’ve not
found any. Well, none using snow in the contents,
that is.
However, I did find the following historic sorbet
receipt, wherein snow is used as the freezing
agent. It’s from Italian Antonio Latini’s two volume
work, Lo scalco alla moderna, or The Modern Steward,
which was published in Naples in 1692 and 1694.
Typically, the goal of receipts such as this was an end
product that has the consistency and the look of snow.
In addition, many cookbook authors enjoyed using
the word “snow” in their receipt titles.
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Per Fare Venti Giare di Sorbetta di Limone
(To Make Twenty Goblets of Lemon Sorbet)
You need three pounds of sugar,
three and a half pounds of salt,
thirteen pounds of snow, and
three lemons, if they are fat.
If they are small, you must
adjust the amount according
to your judgment, particularly
in summer.
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