snow the natural substance, occasionally occurs in recipes, e.g. as an ingredient in a certain type of pancake, but when the term is met in cookery books it is more likely to mean a kind of dessert which became popular in England in the 16th century. This was simply a confection of egg whites and cream, flavoured with rosewater and a little sugar and whipped until stiff; or any of a number of variations on this theme. It could be served as a novelty at banquets, mounded over an apple and spread on the twigs of a branch of rosemary to look like real snow. Sometimes gold leaf was added for extra effect. This dish remained popular for a long time.
