MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Apple Snow (Scottish Elizabethan)
 Categories: British, Historical, Desserts, Fruit, Medieval
      Yield: 6 Servings
 
  1 1/2 lb Cooking apples;
           - peeled, cored, 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 sweet thick cream and the whites of eight eggs, and beat them
  altogether with a spoon. Then put them in your cream and a
  saucerful of Rosewater, and a dish full of Sugar with all. Then
  take a stick and make it clean, and then cut it in the end four
  square, and therewith beat all the aforesaid things together, and
  ever as it riseth take it of and put it into a Collander. This
  done, take one apple and set it in the middle of it, and a thick
  sprig of Rosemary, and set it in the middle of the Platter. Then
  cast your Snowe upon the Rosemary and fill your platter therewith.
  And if you have wafers caste some in with all and thus serve them
  forth."
  
  Formatted by: pol mac Griogair

MMMMM