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Egg Snow

A historical recipe from Domestic French Cookery, 4th ed., by Sulpice Barué (1836).

A historical recipe

Domestic French Cookery, 4th ed., by Sulpice Barué (1836). Project Gutenberg eBook #34837.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Domestic French Cookery, 4th ed., by Sulpice Barué (1836). Digitised by Project Gutenberg, eBook #34837 (https://www.gutenberg.org/ebooks/34837). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

France. Associated with France by the book is about French cookery (Cooking, French); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Take a quart of milk, and stir into it two spoonfuls of rose-water, and a quarter of a pound of white sugar, with a powdered nutmeg.
  2. Add by degrees the yolks of twelve eggs well beaten.
  3. Boil the whole together, stirring it all the time, so as to make a thick smooth custard.
  4. If you keep it too long on the fire, it will be lumpy.
  5. Set it away to get cold in a deep dish.
  6. Beat the whites of the eggs to a stiff froth that will stand alone, adding to it twelve drops of essence of lemon.
  7. Heap it on the dish of custard so as to look like a pile of snow;
  8. or you may drop it with a large spoon, so as to form separate balls.
  9. On the top of each ball you may lay a tea-spoonful of stiff currant-jelly.