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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 'The Good Huswifes Handmaide for the Kitchin' 1594 by Thomas Dawson, (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 from 'Modern Domesic Cookery' by Elizabeth Hammond (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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