Medieval Snowe, a Year Round Treat

Snowe is a dessert recipe of sorts — it’s a sweet dish, though I could see eating it at breakfast, for a snack, etc. I think it will be especially nice in summertime. It’s a simple, light dessert — doesn’t require much prep time.

Pictures and recipe after the jump.


  • 1 cup cream [I used heavy whipping cream]
  • 1 egg white
  • 1 tablespoon sugar
  • 1 teaspoon rose water [Rose water is something I happened to have in the cupboard. I think this would also be good with vanilla extract, orange extract, etc.]
Snowe ingredients: cream, rose water, egg white, sugar.
Snowe ingredients: cream, rose water, egg white, sugar.

1. Separate the egg (I saved the egg yolk for a wafer recipe). I used the “pour the egg yolk into its shell” method for separating eggs. An example is here.

2. Stir the egg white in a large bowl.

3. Add cream, sugar, and rose water.

Mixing the ingredients
Mixing the ingredients

4. Whisk the mixture. The “snow” is ready when it does not drip.

Getting frothy
Getting frothy

However, I was unable to reach that stage. I whisked for 15 minutes. Perhaps I did something wrong… I imagine medieval cooks had more stamina than I do. I’m curious about the results of using an electric mixer.

My technique is to sort of swirl the whisk and tilt the bowl on its side.  A Peace Bone suggests: “Vigorous up-and-down circles should pull more air bubbles into it, which is what produces a fuller, stiffer whip. The bowl-tilting helps with that, too.”

Still, you can see the frothy mixture does look wintery.

Close up of froth
Close up of froth

The snowe was quite delicious — how could cream and sugar not be? I ate it with wafers, as the recipe suggested. It would also be good with fruit.

Since it was just me, I had a ton left over. I’m thinking of putting it into iced black tea, as a sort of medievalish Thai iced tea.

This post originally appeared in slightly different form on Mirous Worlds.


By Natasha

History. Hindi cinema. Hugging cats.

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