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Whipped Cream or Milk Snow

Translation of a 16th century Italian Recipe.

From Christoforo di Messisbugo, Banchetti composizioni di vivande e apparecchio generale (Lucio Spineda, Venice, 1610)

p113r Lattemele. (Milk Snow/Whipped Cream.)

Take the cream, according to the quantity that you would make, and a bottle, that will do you eight, or ten little plates, put it in a tray, that has in place the neck cover, and have a baton with a round head under it like the one which is used to make butter, and stir it well over and under a rag, and then take out the baton, and let it be a little, then will be born milk snow, and with a little ladle you can draw it off, and put it in a fresh vessel little by little, and so going to beat it with the baton a few time more as said above, so that it is born, then you can send it to the table in little plates, sprinkling over fine sugar.