How to Make Snow Cream (Real Cream Version)
If the recipe is closely followed, any family may enjoy it at a trifling expense, and it is really worthy the table of an epicure. It can be made the day before it is to be eaten; keep it cold.
[edit] Ingredients
- 4 cups thick, sweet cream
- 3 tablespoons cornflour
- Small amount cold cream
- 6 egg whites, beaten to a stiff froth
- Vanilla, lemon or almond extract/essence for flavoring; or lemon peel
[edit] Steps
- Heat the cream. When ready to boil, stir into it quickly the cornstarch, blended with some cold cream.
- Sweeten to taste and allow it to boil gently, stirring for two or three minutes.
- Add the egg whites quickly.
- Do not allow the mixture to boil up more than once after adding the eggs.
- Flavor with lemon, vanilla, bitter almond or grated lemon peel.
- Lay the snow thus formed quickly in rocky heaps on silver or glass dishes, or in shapes.
[edit] Sources and Citations
- Sourced from F.L. Gillette, The White House Cookbook, (1887) available in the public domain via Project Gutenberg. The eBook used for the source of this article is available for the use of anyone anywhere at no cost and with almost no restrictions whatsoever.
