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Snow Cream

A historical recipe from New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families, by Maria Eliza Ketelby Rundell (1807).

A historical recipe

New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families, by Maria Eliza Ketelby Rundell (1807). Project Gutenberg eBook #69519.

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

Also printed in: The Cook and Housekeeper's Complete and Universal Dictionary, by Eaton, Mary, active 1823-1849 (1822).

Source and licence

From New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families, by Maria Eliza Ketelby Rundell (1807). Digitised by Project Gutenberg, eBook #69519 (https://www.gutenberg.org/ebooks/69519). 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.

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Ingredients

Method

  1. Put to a quart of cream the whites of three eggs well beaten, four spoonfuls of sweet wine, sugar to your taste, and a bit of lemonpeel: whip it to a froth, remove the peel, and serve in a dish.
  2. A pretty Supper dish.
  3. Boil a teacupful of rice, having first washed it in milk, till tender: strain off the milk;
  4. lay the rice in little heaps on a dish;
  5. strew over them some finely powdered sugar and cinnamon, and put warm wine and a little butter into the dish.