To make snow
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Ouverture de Cuisine (France, 1604 - Daniel Myers, trans.), entitled "To make snow". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]


The Source Recipe
The original text of the recipe is as follows:

To make snow. Take a pot of new cream, 4 ounces of sugar, 4 ounces of rose water: take a little white broom like a large handful of twigs, & beat very strongly the cream half an hour long, then let it rest, & you will see scum form thereon like snow: then take a skimmer, & skim the snow off, & put it on a plate, a trencher thereunder, after resting taste the snow, & beat again the cream like before, until you have enough snow: then put it into little plates, a branch of rosemary therein, & serve so.



Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

To make a dish of Snow. Take a pottle of sweet thick Cream, and the white of eight Egs, and beate them altogither with a spooone, then put them into your Creme with a dish full of Rosewater and a dish full of Sugar withall, then take a stick and make it clean, and then cut it in the end four square, and therwith beat all the aforesaid things togither, and ever as it ariseth, take it off, and put it into a Cullender, this doon, take a platter and set an Apple in the midst of it, and stick a thick bush of Rosemary in the Apple. Then cast your Snow upon the Rosemary & fill your platter therwith, and if you have wafers, cast some withall, and so serve them foorth. [A Book of Cookrye]

55 To make snow. Dilute cream and put it in a pot. And take an eggbeater and stir it thoroughly, until it forms snowy foam on top. And toast a Semmel and lay it in a bowl and sprinkle sugar over it and put the foam on the bread, then it is ready. [Das Kuchbuch der Sabina Welserin]

For dry snow. Take six egg whites well beaten a quarter hour long that it makes thick scum: then take the scum out, & beat the top until you have it all out: then take a pound of white sugar, & melt it with rose water, & let boil to perfection, until it falls with scattering like snow: then take two grains of musk with a little ground ginger, & mix well with the melted sugar: then take all the scum of egg whites, & mix well together with sugar, until you see that it becomes thick like cream, & put on plates, & serve so. [Ouverture de Cuisine]

To make a dyschefull of Snowe. Take a pottell of swete thycke creame and the whytes of eyghte egges, and beate them altogether wyth a spone, then putte them in youre creame and a saucerfull of Rosewater, and a dyshe full of Suger wyth all, then take a stycke and make it cleane, and than cutte it in the ende foure square, and therwith beate all the aforesayde thynges together, and ever as it ryseth take it of and put it into a Collaunder, this done take one apple and set it in the myddes of it, and a thicke bushe of Rosemary, and set it in the myddes of the platter, then cast your Snowe uppon the Rosemarye and fyll your platter therwith. And yf you have wafers caste some in wyth all and thus serve them forthe. [A Proper newe Booke of Cokerye]

55 To make snow. Dilute cream and put it in a pot. And take an eggbeater and stir it thoroughly, until it forms snowy foam on top. And toast a Semmel and lay it in a bowl and sprinkle sugar over it and put the foam on the bread, then it is ready. [Das Kuchbuch der Sabina Welserin]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]


Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

cream
sugar
roses
genista
trenchers
rosemary


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]


Procedure
[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


Bibliography

[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "Ouverture de Cuisine". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?ouver:161>. Accessed on April 4, 2020, 4:59 pm.

Searchable index of "A Book of Cookrye". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?booko:149>. Accessed on April 4, 2020, 4:59 pm.

Searchable index of "Das Kuchbuch der Sabina Welserin". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?kuchb:55>. Accessed on April 4, 2020, 4:59 pm.

Searchable index of "A Proper newe Booke of Cokerye". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?prope:11>. Accessed on April 4, 2020, 4:59 pm.




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