Title: Snow eggs
 Categories: Historic, Eggs, Desserts
      Yield: 1 Batch
 
      5    Eggs
      1 T  Powdered sugar
    1/2 ts Desired flavoring (Jefferson
           -used orange flower or rose
           -water)
      2 c  Milk
      3 T  Sugar
           Pinch of salt
 
  Separate 5 eggs and beat the whites until you can turn the vessel
  bottom upwards without their leaving it.  Gradually add 1 tablespoon
  of powdered sugar and 1/2 teaspoonful of any desired flavoring.
  
  Put 2 cups of milk into a saucepan.  Add 3 tablespoonfuls of sugar and
  bring slowly to a boil.  Drop the first mixture into the milk and
  poach until well set.  Lay them on a wire drainer to drain.
  
  Beat the yolk of one egg until thick.  Stir gradually into the milk.
  Add a pinch of salt.  As soon as the custard thickens, pour through a
  sieve. Put your whites in a serving dish and pour the custard over
  them. A little wine stirred in is a great improvement.
  
                                  James ....circa 1794
                                  Cook at Monticello
  
                                  Courtesy of Rick Rutan
                                  Springfield, Ohio
  
  MM Format by John Hartman Indianapolis, IN