Posted by: hearttohearthcookery | December 13, 2011

A Dyschefull of Snowe

Dyshefull of Snowe

This early 1600’s receipt (recipe) is festive in any century and simple as well.  In the bottom of my punch bowl, I placed pomegranates (apples can be used as well) and stuck branches of rosemary into the fruit.  By whisking both cream and egg white until stiff, the effect of snow is created.  This “snow” was used to dip the gingercakes (pictured to the right) stacked in a sweetmeat cone.  Glass sweetmeat dishes hold fennel comfits.

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