The large snowfalls in the mid Atlantic area has caused a sudden popularity of Snow Cream recipes on the internet, and local news. Below are historical receipts and my interpretation, which are delicous and simple to make.
Modern recipes use evaporated milk, sweetened condensed milk, cream, or even yogurt.
Elizabeth Ellicott Lea, born here in Ellicott City, Md., wrote her cookbook in 1845, and added to it in 1846 and 1851. The last edition stayed in print for 40 years, and I have met a few elderly ladies who used Domestic Cookery, published in Baltimore:
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, stir in light newly fallen snow till it is nearly as stiff as ice cream.
I prefer vanilla flavor over the lemon, as appeared in later recipes. I left out the egg, and mixed the wet ingrediants until sugar was dissolved. Since we had about 45" on the ground from the two storms in five days, I put the bowl in the snow and let the liquid chill. As the snow was falling, I added from the surrounding top layers of snow. Or, put snow in a larger bowl as a freezer, insert the other bowl and stir. Eat immediately or store the Snow Cream in the freezer.
1 C cream or milk
1/2 C sugar
1 t vanilla
12+ C of snow
Snow Cream.—Mrs. M. A. H. Rowe, Columbia Co.,N.Y. says the following is quite equal to Ice cream. Beat thoroughly 1 egg with 1 cup white sugar, add 1 cup sweet cream, flavor to the taste, and stir in snow until it is quite stiff.American Agriculturist, NY: 1862
Fresh snow contains a large proportion of ammonia which renders the cakes light, but which soon evaporates, rendering old snow useless for this purpose.
Buckeye Cookery Minneapolis, Minn.: Buckeye Pub. Co., 1877.
©2010 Patricia Bixler Reber