snow-msg - 5/18/06 "Snow", 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. ************************************************************************ NOTICE - This file is a collection of various messages having a common theme that I have collected from my reading of the various computer networks. Some messages date back to 1989, some may be as recent as yesterday. This file is part of a collection of files called Stefan's Florilegium. These files are available on the Internet at: http://www.florilegium.org I have done a limited amount of editing. Messages having to do with separate topics were sometimes split into different files and sometimes extraneous information was removed. For instance, the message IDs were removed to save space and remove clutter. The comments made in these messages are not necessarily my viewpoints. I make no claims as to the accuracy of the information given by the individual authors. Please respect the time and efforts of those who have written these messages. The copyright status of these messages is unclear at this time. If information is published from these messages, please give credit to the originator(s). Thank you, Mark S. Harris AKA: THLord Stefan li Rous Stefan at florilegium.org ************************************************************************ 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@medievalcookery.com> Subject: Re: [Sca-cooks] Meringues? To: Cooks within the SCA <sca-cooks@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@paganet.de> Subject: Re: [Sca-cooks] Meringues? To: Cooks within the SCA <sca-cooks@ansteorra.org> On Tue, 18 May 2004 14:04:33 -0400, "a5foil" <a5foil@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 wei ist / auch das wei von einem frischen Ey / sto 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 herau 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 / da 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 wei 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 75C until completely dried out. Giano Date: Wed, 18 May 2005 17:36:00 EDT From: KristiWhyKelly@aol.com Subject: Re: [Sca-cooks] To Garnish and Present Med/Ren Food To: sca-cooks@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> Edited by Mark S. Harris snow-msg 4 of 4