1 1/2 lb Cooking apples; peeled,
-cored and sliced
1 tb Rose-water
Caster sugar; to taste
3 Egg whites
3 oz Caster sugar
1/4 pt Whipping cream
Fresh rosemary sprigs; plus:
Gold dragees; for garnish
Note: British Measurements
Cook the sliced apples with the rose-water until soft, then rub
them through a fine sieve to make a smooth puree. Taste and sweeten
with a little sugar if necessary. Leave to get cold, then measure
out about 1/2 pint.
In a large clean bowl, beat the egg whites until they stand in soft
peaks. Gradually beat in the caster sugar and continue to beat to a
stiff, glossy meringue. Gently fold in the measured apple puree,
then spoon into individual glasses or sundae dishes. Top with
swirls of whipped cream and decorate with rosemary and gold dragees.
A Book of Historical Recipes by Sara Paston-Williams,
The National Trust of Scotland
Original Recipe:
To Make a Dyschefull of Snowe (dated from 1572 AD) "Take a pottell
of swete thycke creame and the whytes of eyghte egges, and beate
them altogether wyth a spone. Then putte them in youre creame and
a saucerful of Rosewater, and a dyshe full of Sugar wyth all. Then
take a stycke and make it cleane, and then cutte it in the ende
foure square, and therwith beate all the aforesayde thynges
together, and ever as it ryseth take it of and put it into a
Collaunder. This done, take one apple and set it in the myddes of
it, and a thicke bushe of Rosemary, and set it in the myddes of
the Platter. Then cast your Snowe uppon the Rosemary and fyll your
platter therwith. And yf you have wafers caste some in wyth all
and thus serve them forthe."
