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To Make A Dyschefull Of Snowe


This is an excerpt from A Proper newe Booke of Cokerye
(England, mid-16th c.)
The original source can be found at Thomas Gloning's website

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.

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)

For dry snow (Ouverture de Cuisine)




Links to modern interpretations:


Medieval Cookery  

Snowe
Daniel Myers
Medieval Cookery
http://medievalcookery.com/recipes/snow.html






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