To make snow cream
take a quart of the best cream and beat itt whith rose or orange
water sweeten itt and beat 2 whites of eggs with a rod and put them to
the cream beat all together and as the snow peses put itt in a dish
(Folger, MS W.a. 87)
Continuing our blog posting from Dynamic Traditions in Literature class at the University of Texas, Arlington, we are writing about our transcription and cooking of a recipe, “To Make Snow Cream” from the early 18th century in an English recipe book called Cookery and Medicine, (Folger MS W.a. 87).
Ice and cold temperature foods were once believed to be choleric for its consumers, according to the Galen. The cold was thought to cause coughing, blindness, madness, and even sudden death. When the Galenic system stopped being used, regular consumption of ice became more acceptable. Ice desserts were typically reserved for the elite and wealthy until the 1800’s. Ice was kept all year round in insulated ice houses and was cranked out of a machine by hand. While ice cream or ice-related- food products didn’t originate in Europe, they grew to be a popular treat all around the world. Recipes were inspired to make unique variations of the confection. The following is a snow cream recipe, inspired by older recipes that called for ice.
Snow Cream is a relatively easy recipe to follow. The recipe calls for the best cream, orange or rose water, two egg whites, and snow. Our group decided to use whipping cream as our “best cream.” We were able to purchase the whipping cream and eggs at Kroger. The “snow” was purchased at Bahama Bucks which is a snow cone store. Rose water was a little more challenging to find. After searching Kroger and Whole Foods, we decided to check out an international food store. We were able to find the rose water at Int. Food Land which is just down the street from University of Texas, Arlington campus. All together, the ingredients for snow cream cost around eight dollars.
The first step to making the cream was to mix a quart of cream with rose water. Our group decided to make a half serving a of the recipe so we used a pint of whipping cream. The recipe did not specify how much rose water to add so our group added about a teaspoon due to the strong flavor.
Then, we beat two egg white into the mixture. Although we were making a half recipe, we decided to use two egg whites to maintain the creamy consistency. The recipe also says to sweeten it, but it does not specify what agent to use so we omitted this step.
Finally, we poured the creamy mixture onto our snow.
We served the Snow Cream immediately after making it. We had a lot of additional cream mixture left even after pouring a good amount on top of the snow. The recipe does not specify how much snow to use which made it hard to figure out how much of the cream mixture we were supposed to add. We figured that the Snow Cream should not be a soupy consistency so we poured enough to cover and m the snow without making it runny. Snow Cream is probably a good summer treat that can be served at the end of the meal. The rose flavor is refreshing, but a bit overwhelming for those who are not used to that taste.
Not only was Snow Cream easy to make, it was cheap too! A majority of the ingredients are readily available at local grocery stores or food markets. You might have to go out of your way to get the rosewater, but that will be the only ingredient you have to search for. Snow Cream’s hard texture melts if it is warm for too long. If you are not accustomed to rose flavoring, you might find the flavor to be offensive or even bland. Snow Cream’s flavor could possibly be improved by replacing rose water with orange water. Another alternative suggestion would to pair it with something sweet like chocolate.
Transcribing the recipe- Danielle Wharram; Introduction- Iris Sosa; Recipe Blog- Monica Yamashiro (ingredients and cost, recipe steps, pictures, how it’s served or with what other food); Conclusion- Austin Jones (Review of final product)
University of Texas, Arlington; Students of Amy Tigner