350 Year Old Recipe

Here is a recipe from 'THE COMPLEAT COOK', a cookbook which was "Printed by E.B. for Nath. Brook, at the Angel in Cornhill, 1658."

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To make Creame with Snow.

Take three Pints of Creame, and the whites of seven or eight Eggs
and strain them together, and a little Rose-water, and as much Sugar as will sweeten it, then take a sticke as big as a childs Arme, cleave one end of it a crosse, and widen your peices with your finger, beat your Cream with this sticke, or else with a bundle of Reeds tyed together, and rowl between your hand standing upright in your Creame, now as the Snow ariseth take it up with a spoon in a Cullender that the thin may run out, and when you have sufficient of this Snow; take the Cream that is left, & seeth it in the Skellet, and put thereto whole Cloves, stickes of Cinnamon, a little Ginger bruised, and seeth it till it be thick, then strain it, and when it is cold put it into your Dish, and lay your Snow upon it.