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55 To Make Snow

This is an excerpt from Das Kuchbuch der Sabina Welserin
(Germany, 16th century - V. Armstrong, trans.)
The original source can be found at David Friedman's website

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.


Other versions of this recipe:

To make a dish of Snow (A Book of Cookrye)

To make snow (Ouverture de Cuisine)

For dry snow (Ouverture de Cuisine)

To make a dyschefull of Snowe (A Proper newe Booke of Cokerye)

Links to modern interpretations:

Medieval Cookery  

Daniel Myers
Medieval Cookery

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