Snow Cream
From Original White House Cookbook, 1887
Serves 6
Can be made a day in advance.
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 226. The excerpt below is the record exactly as published.
SNOW CREAM. Heat a quart of thick, sweet cream ; when ready to boil, stir into it quickly three tablespoonfuls of cornstarch flour, blended with some cold cream ; sweeten to taste and allow it to boil gently, stirring for two or three minutes ; add quickly the whites of six eggs, beaten to a stiff froth ; do not allow it to boil up more than once after adding the eggs ; flavor with lemon, vanilla, bitter almond or grated lemon peel
Cook this with the app: pantry check, scaling, and the assistant.