|"Snow Mist," original photo by the author, |
copyright, Kathryn Louise Wood
I think one of the most depressing weather conditions is a 38 degree rainfall. It just makes you cold to the bone and isn't even pretty. I realize I am speaking as an eastern North Carolinian, far away from the lands of winter-long frozen tundra, but I do wish we could have at least one lovely snowfall this winter. Just one. Maybe two, but any more would just be over zealous and take some of the magic away. Growing up in eastern North Carolina and Virginia, a snow day was always an exciting event and we celebrated by making Snow Cream. I used to think Snow Cream was a confection limited to the South but my research has found its consumption all over the country.
Looking for the oldest written recipe I could find for the fluffy fabulousness, I found the following from Elizabeth Ellicott Lea of Ellicott City, Maryland. Her cookbook, Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers was published in Baltimore in 1841 with later editions in 1846 and 1851. You can see the original text and all her other recipes at: http://www.gutenberg.org/dirs/etext05/cookh10h.htm
-Snow Cream (19th century style)-
“Take the richest cream you can procure, season it with a few drops of essence of lemon or syrup of lemon peel, and powdered white sugar, and if you choose a spoonful of preserve syrup, and just as you send it to table, sitr in light newly fallen snow till it is nearly stiff as ice cream.”
|"Snow Cream!!!!!!" by Chris Breeze, via Wikimedia Commons|
1 gallon of clean, fresh, fluffy snow (if you can, set out a bowl to catch it as it falls)
1 cup sugar (powdered makes for less graininess but some of us enjoy granulated's crunchiness)
1 tablespoon vanilla
2 cups milk (or cream or half&half or canned evaporated milk, etc)
Stir sugar and vanilla into snow to taste, then stir in enough milk for desired consistency.
Serve immediately! Quick, before it melts!
|"When Pigs Fly" Edenton Snowfall Photo by the author, Kathryn Wood|
Have a good couple weeks, dear Reader. Thanks for stopping by...y'all come back now!