[Sca-cooks] A bit more about Whipped and Beaten Creams

Stephanie Yokom sayokom at gmail.com
Sat Dec 12 22:33:36 PST 2009

Now the making of "Snow" mentioned in your commentary just might do the
trick!  But I am wondering if the rosewater will compliment the cranberry in
the cake.


On Sat, Dec 12, 2009 at 8:02 PM, Johnna Holloway <johnnae at mac.com> wrote:

> I suppose this is one of these questions that revolves around
> what one means by whipped cream. Was it whipped or beaten or eaten clouted
> in a sillabub?
> I did some searching tonight.
> OED lists the relevant definition under cream
> 3. Confectionery, etc. Beaten into a froth: see whip v. 7[ see below].
> Hence in figurative expressions denoting something `frothy', flimsy, or
> unsubstantial.
> 1673 Dryden Marr. à la Mode iv. iii, The dull French Poetry,..so thin, that
> it is the very Leaf-gold of Wit, the very Wafers and whip'd Cream of sense.
> 1691 Shadwell Scourers ii. i, To make clouted cream, and whipt Sillabubs.
> Under Whip definition 7.
> a. Confectionery, etc. To beat up into a froth (cream, eggs, etc.) with a
> fork, spoon, or other instrument; to prepare (a fancy dish) in this way;
> also fig.
> Then it lists the 1673 and 1691 quotations seen above.
> Under
> whipped cream, etc.: see clouted.
> It becomes clear that it becomes connected with the making of and the
> growth of sillabub and syllabub making.
>  Again OED--
>  c1537 Thersytes (1848) 79 You and I..Muste walke to him and eate a
> solybubbe.
> 1628 WITHER Brit. Rememb. IV. 1186 Some, Sulli-bibs among the Milk-maids,
> making.
> 1668 SEDLEY Mulberry Gard. IV. Wks. 1778 II. 52 Then they must..have the
> Sullabubs and Tarts brought into the Coach to 'em.
> 1570 in J. J. Cartwright Chapters Hist. Yks. (1872) 55 They brough this
> examynent a selybube to drynk.
> 1584 COGAN Haven Health cc. (1636) 190 A posset or Selibub made of
> Verjuice, is good to coole a cholerick stomacke.
> 1601 HOLLAND Pliny I. 348 They vsed to thicken their milk into a kind of
> pleasant soure curd in manner of a Sellibub.
> 1591-2 NASHE Prognostication Wks. (Grosart) II. 165 Maides this quarter
> shall make sillyebubbes for their Louers.
> To make a sillibub appearing in The Cook’s Guide of 1664 calls for  cream
> and whites of eggs whipped to a froth.
> In EEBO-TCP,  comes this quotation
> "are a sort of people that would be good at the putting off of whipp'd
> Cream and Syllibubs"
> from  Scarron's novels ... rendred into English, with some additions, by
> John Davies ...
> By Monsieur Scarron, 1610-1660.   London : Printed for Thomas Dring ...,
> 1665. This is earlier again than the quotation offered by OED.
> Whipped cream also turns up in Digby.
> My Lord of S. Alban's Cresme Fouettee.
> Put as much as you please to make, of sweet thick cream into a dish, and
> whip it with a bundle of white hard rushes, (of such as they make whisks to
> brush cloaks) tyed together, till it come to be very thick, and near a
> buttery substance. If you whip it too long, it will become butter. About a
> good hour will serve in winter. In summer it will require an hour and a
> half. Do not put in the dish, you will serve it up in, till it be almost
> time to set it upon the table. Then strew some poudered fine sugar in the
> bottom of the dish it is to go in, and with a broad spatule lay your cream
> upon it: when half is laid in, strew some more fine sugar upon it, and then
> lay in the rest of the Cream (leaving behinde some whey that will be in the
> bottom) and strew more sugar upon that. You should have the sugar-box by
> you, to strew on sugar from time to time, as you eat off the superficies,
> that is strewed over with sugar.
> If you would have your whippedcream light and frothy, that hath but little
> substance in the eating, make it of onely plain milk; and if you would have
> it of a consistence between both, mingle cream and milk.
> The closet of the eminently learned Sir Kenelme Digbie Kt. Opened. 1669.
> Holme in the Academy of Armory of 1688  defines whiptcream as
> WhiptCream, it is beaten thick with a Whisk, then eaten with Cream and
> Sugar.
>  and again we have those snow recipes as in
> To make Snow.
> TAke the whites of fiue or sixe egs, a handfull of fine sugar, and as much
> rose water, and put them in a pottle of cream of the thikest that you can
> get, beat them all together, as the snow riseth, take it off with a spoone,
> you must beat it with a sticke clouen in foure, then must you take a loafe
> of bread and cut away the crust, and set it vpright in a platter, then set a
> faire rosemarie branch in the loafe, and cast your snow vpon it with a
> spoone.
> A closet for ladies and gentlevvomen. 1608
> OR this one that doesn't include egg whites----
> Source [Das Kuchbuch der Sabina Welserin, V. Armstrong (trans.)]: 55 To
> make snow. Dilute cream and put it in a pot. And take an eggbeater and stir
> it thoroughly, until it forms snowy foam on top. And toast a Semmel and lay
> it in a bowl and sprinkle sugar over it and put the foam on the bread, then
> it is ready.
> Oh and Markham takes cream and beats it well for a number of his recipes.
> Johnnae
> On Dec 12, 2009, at 8:21 PM, Antonia Calvo wrote:
> Stephanie Yokom wrote:
>>> Is "whipped cream" period?
>>> Is "alfredo sauce" period?
>> Probably not, and no. Antonia di Benedetto Calvo
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org

More information about the Sca-cooks mailing list