snow-msg – 5/18/06
³Snow², a period confection often served with wafers usually composed of a stiff-whipped mixture of egg whites and heavy cream, sweetened with sugar and flavored with rosewater.
NOTE: See also the files: wafers-msg, sugar-msg, almond-cream-msg, custards-msg, flavord-sugars-msg, Sugar-Icing-art, sotelties-msg, eggs-msg, dairy-prod-msg.
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Date: Mon, 13 Mar 2000 20:04:15 EST
From: ChannonM at aol.com
Subject: SC - Re: Dishe of Snowe, LONG
As I had a few requests for the recipe, I'll post it here for anyone who
would like it.
Hauviette
The 'main work' herein after referred to is: A Proper Newe Booke of Cokerye,
16 Century, edited by Catherine Frances Frere, Cambridge; W. Heffer & Sons
Ltd, 1913, Found in Cariadoc's Miscellany
Sixth dish:A Dish of Snowe with French Wafers
Original Recipe- Main work page 25
To Make a Dyschefull of Snowe
Take a pottel 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 then 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 inn the myddes
of the platter, then cast your Snowe uppon the Rosemarye and fyll your
platter therewith. And yf you have wafers caste some in wyth all and thus
serve them forthe.
Redacted Recipe
take 2 quarts of cream, 8 egg whites, a 1/4 cup of rosewater, 1 cup of sugar
and beat the cream with a wisk and the eggs, rose water and sugar.Mix them
with the cream. Place an apple and a sprig of rosemary in the centre of a
platter and surround with the mixture. If you have wafers, place some in the
dish and serve.
Modern Version : Serves 8
1/2 pint whipping cream
1 egg white
2 tsp rosewater
1/4 cup sugar
Beat the egg white and slowly add the sugar until stiff peaks form. Beat the
whipping cream and rose water until stiff. Blend the two gently with a
folding motion. Refridgerate until used.
Date: Tue, 18 May 2004 15:0:29 -0400
From: Daniel Myers <edouard at medievalcookery.com>
Subject: Re: [Sca-cooks] Meringues?
To: Cooks within the SCA <sca-cooks at ansteorra.org>
On May 18, 2004, at 2:04 PM, a5foil wrote:
> You know you're in the SCA when ... your 15-year-old daughter decides to
> translate and redact recipes from Taillevent for her French II final
> project.
>
> She just asked me if meringes are period. She has lots of egg whites left
> over from making Tostees Dorrees and is looking for a way to use them.
> This is out of my area of expertise, so I thought I'd ask.
She could use some to make "Snow".
I've got Dame Aoife Finn's recipe online:
http://www.medievalcookery.com/recipes/strawberries.html
Source [Gloning, 16th cent. A Proper Neue Book of Cokery]: To make
dyschefull of Snowe: Take a pottel of swete thycke creame and the
whytes of eyghte egges, and beate them altogether wyth spone, then
putte them in youre creame and a saucerful of Rosewater, and a dyshe
full of Suger wyth all, then take a stick and make it cleane, and than
cutte it in the ende foure squsre, and therwith beate all the
aforesayde thynges together, and as everit ryseth takeit of and put it
into a Collaunder, this done take one apple and set it in the myddes of
it, and a thick bushe of Rosemary, and set it in the myddes of the
platter, then cast your Snowe uppon the Rosemary and fyll your platter
therwith. And f you have wafers cast some in wyth all and thus serve
them forthe.
- Doc
-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
Edouard Halidai (Daniel Myers)
http://www.medievalcookery.com/
-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=--=-=-=-
Date: 18 May 2004 18:22:53 -0000
From: "Volker Bach" <bachv at paganet.de>
Subject: Re: [Sca-cooks] Meringues?
To: Cooks within the SCA <sca-cooks at ansteorra.org>
On Tue, 18 May 2004 14:04:33 -0400, "a5foil" <a5foil at ix.netcom.com>
wrote :
> You know you're in the SCA when ... your 15-year-old daughter decides to
> translate and redact recipes fromTaillevent for her French II final
> project.
>
> She just asked me if meringues are period. She has lots of egg whites left
> over from making Tostees Dorrees and is looking for a way to use them. This
> is out of my area of expertise, so I thought I' ask.
This interpretation is to be enjoyed with a large grain of salt, but:
59. Nimm Zucker der gestossen und fein weiß ist / auch das weiß von einem
frischen Ey / stoß in einem Moersel / nimm einen tropffen oder vier
Rosenwasser darunter / und Coriandr / und wenn du es hast darunter
gerueret / so nimm ein Oblat / und legs auff ein saubers Papier / thu den
Teig herauß mit einem hoeltzern Loeffel auff das Oblat / und machs eins
Fingers lang / scheub es flugs in einen warmen Ofen / so wirt es fein
auffluffen / und wenns kalt wirt / so ist es also muerb / daß einem im
Maul zergehet. Und man nennet es von lauter Zucker Piscoten. Und wenn du
sie wilt braun haben / so nimm gestossenen Zimmet darunter. Du kanst auch
wol solche Piscoten machen von lauter Eyedottern / so seind sie auch gut
und muerb. Und wenn du es wilt viel braun machen / so weich es in das weiß
von Eyern / sonderlich wenn du es stoessest mit schoenem weissen Zucker.
Take sugar that is ground finely and white and the white of a fresh egg. Pound that in a mortar with a drop or four of rosewater and coriander, if
you have any. When you have stirred it, take a weafer, place it onm clean
paper, and drop the dough on it with a wooden spoon, about the lenth of one
finger. Put it into a cool oen quickly, so that it does not flow off the
wafer, and it will riase nicely. When it is cold, it becomes so crumbly
that it melts in your mouth. This is called rusks of pure sugar. If you
want them brown, you can mix ground cinnamon among them. You can also make
them with egg yolks, and those also will be good and crumbly. If you want
to make them very brown, soak them in the whites of eggs, especially that
which you pound with much good white sugar.
(Marx Rumpoldt, 1581)
Redaction:
4 egg whites (or 8 egg yolks)
200 g powdered sugar
1/4 tsp rosewater
coriander
wafers
Beat the egg whites till stiff (or the yolks till foamy and white) with the
rosewater and a pinch of coriander. Add the powdered sugar by the spoonful,
beating after each addition, unil a thick paste results. Arrange wafers on
a cookie sheet (preferably lined with baking paper) and pour a
tablespoonful on each. Quickly transfer to a preheated oven and dry at 125°
C for 30 minutes, then at 75°C until completely dried out.
Giano
Date: Wed, 18 May 2005 17:36:00 EDT
From: KristiWhyKelly at aol.com
Subject: Re: [Sca-cooks] To Garnish and Present Med/Ren Food
To: sca-cooks at ansteorra.org
I have seen a recipe for Snow that calls for it to be mounded with an
Apple in the center, Rosemary and wafers strewn about.
Here it is below. I done this and substituted strawberry pudding for
The apple, not the same I know but tasted great!
Grace
To make a dissh full of Snow
PERIOD: England, 1545 | SOURCE: A Propre new booke of Cokery | CLASS: Authentic
DESCRIPTION: A dish of whipped cream that resembles a tree blanketed
With snow
_________________________________
To make a dissh full of Snow.
Take a potell of swete thicke creame and the whites of eight egges & beate
them al togider with a spone / then put them in youre creame and a saucer full
of Rosewater and a disshe full of Suger with all / than take a sticke & make
it cleane / and than cutte it in the ende foure square / and there with
heate all the aforesayde thinges togither / & ever as it ryseth take it of and
put it into a Collander / this done / take one apple and set it in the myddes
of it and a thicke busshe of Rosemary and set it in the middes of the plater /
then cast your Snow upon the Rosemary & fyll your platter therewith. And if
you have wafers cast some in with all and thus serue them forth.
____________________________________
To make a dish full of Snow.
Take a half gallon of sweet thick cream and the whites of eight eggs & beat
them all together with a spoon / then put them in your cream and a saucer
full of Rosewater and a dish full of Sugar with all / then take a stick & make
it clean / and then cut it in the end four square / and therewith heat all the
aforesaid things together / & ever as it rises take if off and put it into a
Collander / this done / take one apple and set it in the midst of it and a
thick bush of Rosemary and set it in the middle of the platter / then cast
your Snow upon the Rosemary & fill your platter therewith. And if you have
wafers cast some in with all and thus serve them forth.
<the end>