Snow Cream

Neige a la Creme

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • The Whites of Four Eggs
  • A Pint of Cream
  • A Teaspoonful of Vanilla
  • ½ Cupful of Powdered White Sugar
  • A Tablespoonful of Sherry


Whip the cream and set on ice. Beat the whites of the eggs to a foam, and then add the sifted white sugar, and beat steadily till the mixture becomes very stiff and glossy. Add the Sherry and Vanilla. Stir the Whipped Cream carefully into the meringue, and set it in small custard glasses to get cold. The Creoles often add a few blanched almonds. Serve very cold, as a summer dessert.

Strawberries, Blackberries, Peaches, Pears, Figs, etc., in their natural state, may all be made into “Snows” by following the directions given in Pineapple Snow; only the Peaches and Pears and Figs and Bananas must be chopped, and Strawberries and other Berries must be served whole in the Snow. Grated Cocoanut may also be served in the same manner.