Door No. 5
Fancy making ‘Snow Cream’ the 17th Century way. Well, here’s how;
Take thick cream of the evening milk put to it a little sugar and some rose water, then put it into silver basin or a wooden bowl and with a little rod make a little brush and beat it with good strength and as you see it rising to froth put it with the rod into the other side of the bowl from the plate where you beat it and when you have a good deal made into froth take it up with a skimmer and as fast as you lay it into your cream bowls throw searced double refined sugar upon it, and when you have taken up as much froth as you have that made, that fall to beats in your cream again so do till you have made your dish of cream as big as you will have it that is done
This recipe is part of a larger recipe book that was created by a number of people including the manuscript’s owner, Jane Loraine. The recipes are culinary, medicinal and cosmetic. The manuscript is an excellent example of the kinds of knowledge and expertise that women in an early modern household needed during the 17th Century.