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For Dry Snow


This is an excerpt from Ouverture de Cuisine
(France, 1604 - Daniel Myers, trans.)
The original source can be found at MedievalCookery.com

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.

autodoc



Other versions of this recipe:

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

To make snow (Das Kuchbuch der Sabina Welserin)

To make snow (Ouverture de Cuisine)

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




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