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> 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.

--
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
   Mark S. Harris            Austin, Texas          stefan at texas.net
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****