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Sauces - Pouring

A sweet, snow-like, froth as an accompaniment to sweet deserts. Appears repeatedly in cookbooks until the end of the 19th Century.

Original Receipt in Huswife 1594;

To make Snowe
TAKE a quart of thicke creame, and five or sixe whites of Egs, a sawcerfull of Sugar, and a sawcerfull of Rosewater, beate all together, and euer as it riseth take it out with a spoone: then take a loafe of bread, cut away the crust, and set it vpright in a platter. Then set a faire great Rosemarie bush in the middest of your bread: then lay your snow with a spoon vpon your Rosemary, & vpon your bread, & gilt it.

Original Receipt in Hammond 1819;

Snow cream.
To a quart of cream add the whites of three eggs well beaten, a little sweet wine, and sugar to taste, whip it to a froth, and serve in a dish.

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