tag:blogger.com,1999:blog-5022318990784415929.post1186354186511390496..comments2023-10-20T11:17:47.246-04:00Comments on Two Nerdy History Girls: How Mistress Longe Makes Snow, 1610Unknownnoreply@blogger.comBlogger8125tag:blogger.com,1999:blog-5022318990784415929.post-51901909945596819472011-01-07T23:06:55.920-05:002011-01-07T23:06:55.920-05:00Here's some earlier recipes for "snow&quo...Here's some earlier recipes for "snow":<br /><a href="http://www.medievalcookery.com/cgi/display.pl?pnboc:11" rel="nofollow">www.medievalcookery.com/cgi/display.pl?pnboc:11</a><br /><a href="http://www.medievalcookery.com/recipes/snow.html" rel="nofollow">www.medievalcookery.com/recipes/snow.html</a><br /><a href="http://www.medievalcookery.com/recipes/strawberries.html" rel="nofollow">www.medievalcookery.com/recipes/strawberries.html</a>Karenhttp://www.larsdatter.comnoreply@blogger.comtag:blogger.com,1999:blog-5022318990784415929.post-5864222910918259782011-01-06T13:37:48.882-05:002011-01-06T13:37:48.882-05:00Many thanks for the input, Lady Burgley & Anon...Many thanks for the input, Lady Burgley & Anonymous! Not only do you supply more info, but provide a website for purchasing the whisks in question. <br /><br />No wonder Loretta and I love our wise readers. :)Isabella Bradford/Susan Holloway Scotthttps://www.blogger.com/profile/00997375216314200469noreply@blogger.comtag:blogger.com,1999:blog-5022318990784415929.post-18210131521939456172011-01-06T09:32:02.383-05:002011-01-06T09:32:02.383-05:00With the exception of egg whites, this receipt is ...With the exception of egg whites, this receipt is quite similar to the many 18th century recipes for Syllabub. My particular favorite comes from Eliza Smith:<br />Take a Quart and half a Pint of Cream, a Pint of Rhenish, half a Pint of Sack, three Lemons, and near a Pound of double-refin'd Sugar; beat and sift the Sugar and put it to your Cream; grate off the yellow Rind of your three Lemons and put that in; squeeze the Juice of the three Lemons into your Wine, and put that to your Cream, then beat all together and with a Whisk just half an Hour; then take it up all together with a Spoon, and fill your Glasses; it will keep good nine or ten Days, and is best three or four Days old; these are call'd The everlasting Syllabubs.<br />Rhenish refers to a Rhine wine - Riesling works well. <br />I believe a dry sherry is the closest we can come today to 'sack'. <br />Birch whisks can be purchased here:<br />http://www.deborahspantry.com/everythingelse.htmAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-5022318990784415929.post-80477071265364891782011-01-05T16:53:59.015-05:002011-01-05T16:53:59.015-05:00I would be curious to hear from anyone who has act...I would be curious to hear from anyone who has actually tried this. A cup of sugar to two eggs is a LOT of sugar, and the acidity of the wine and lemon would definitely make the mixture separate ("settle") if not openly curdle the cream. In most recipes this wouldn't be desirable at all, but it is, as you note, an excellent example of changing tastes at the table. Imagine serving raw eggs and curdled cream to your guests today!Lady Burgleyhttps://www.blogger.com/profile/09262125653902478062noreply@blogger.comtag:blogger.com,1999:blog-5022318990784415929.post-67689707118227643202011-01-05T12:42:14.325-05:002011-01-05T12:42:14.325-05:00Amy, I think this may be a distant egg-based cousi...Amy, I think this may be a distant egg-based cousin to floating islands, which -- I think! -- are more like baked meringues in custard-like sauce.<br /><br />Gail, I haven't ever seen a photograph or example of these, only descriptions. To me, a "split willow stick whisk" or "birch and rod" sounds like either twigs bound together, or a thicker branch split -- both willow and birch being known for their flexibility. I do know that the development of the wire whisk in the late 18th-early 19th c. permitted cooks to beat whites until stiff, which apparently they couldn't do before - so I'm guessing that the birch whisks had their limits. <br /><br />Anonymous, sack is the collective term for various light dry strong white wine from Spain and Canary Islands (including sherry.) I'm not sure if wine people still refer to sack or if it's considered archaic now - anyone wiser than I, please feel free to speak up! :)Isabella Bradford/Susan Holloway Scotthttps://www.blogger.com/profile/00997375216314200469noreply@blogger.comtag:blogger.com,1999:blog-5022318990784415929.post-58857288800112575712011-01-05T09:58:00.301-05:002011-01-05T09:58:00.301-05:00What is sack?What is sack?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5022318990784415929.post-7038431034082543772011-01-05T08:17:25.094-05:002011-01-05T08:17:25.094-05:00I love the "pretty big birch in rod"! Do...I love the "pretty big birch in rod"! Do you have a more detailed description of this? I would love to have one for my 18th century reenacting kit if they were still used then. We have a small plantation which can supply most raw materials not sent over from home (Germany & England).<br /><br />Gail in CNYGailhttp://galmorfarm.comnoreply@blogger.comtag:blogger.com,1999:blog-5022318990784415929.post-45864549958126508892011-01-05T08:03:55.740-05:002011-01-05T08:03:55.740-05:00Sounds delish! Do you think this is think this is ...Sounds delish! Do you think this is think this is the same as Floating Islands?Amy Burrownoreply@blogger.com