Wednesday, December 29, 2010

Snowy Interlude

Dear Mouse,

I dont know if you heard down there in FL, but it snowed a bit up here in NYC.

In honor of Snow Day, I thought I'd share the following recipe, from the Folger Shakespeare Library. It's a real recipe. I think I may try to make it. My fave is the part where you beat it with a tree branch. (And if anyone knows what a "Sillibuffi" is, contact me immediately.)

Happy New Year!

To make Snow.

Take a pint of thicke sweete Creame,
and halfe a pint of Sack* and halfe a
pound of Sugar, and the white of two Eggs
well beaten, and a pretty deale of Limon,
and mingle all this together, and put it into
a pretty big earthen Pan, or Bason, and
take a pretty big birchin rod, and beate it
till the froth doth rise, and thin take it
of with a stirre, and put it into the thing
you would have it goe in, (it should bee
a glaze Sillibuffe pot, if you have it, if not,
a white creame dish will serve: you should
lett it stand a pretty while before you eate
it, because it should sittle with a little
kindi of drinki at the bottom, liki a Sillibuffi.

Mrs. Sarah Longe, Her Receipt Booke, c.1610
* "sack" = sherry
Happy New Year! Come back so we can have a kindi of drinki.


The Boo


Anonymous said...

somebody needs to comment on this charming choice for the between days of the season...where in god's name did you discover it!

The Greedy Crumpet said...

Sillibuffi: I'd bet cash money this is an ancestor/relative of Syllabub, which is a pudding (dessert) made with similar ingredients to "Snow". Egg whites are sometimes used, but cream, sugar, sherry and lemon are pretty usual.

Syllabub gets a mention in Pepys's diary, but it really came into its own in the 18th century.

The Boo said...