{"id":138785,"date":"2022-12-30T19:30:18","date_gmt":"2022-12-30T08:30:18","guid":{"rendered":"https:\/\/www.howtocookthat.net\/public_html\/?p=138785"},"modified":"2022-12-27T15:56:00","modified_gmt":"2022-12-27T04:56:00","slug":"grand-dish-snowballs-200-year-old-recipe","status":"publish","type":"post","link":"https:\/\/www.howtocookthat.net\/public_html\/grand-dish-snowballs-200-year-old-recipe\/","title":{"rendered":"Grand Dish of Snowballs 200 year old recipe"},"content":{"rendered":"<div class=\"videoWrapper\"><iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/y7PCjwUoFHo?rel=0\" title=\"YouTube video player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe><\/div>\n<p>&nbsp;<\/p>\n<h4>A Grand Dish of Snowballs<\/h4>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/12\/Screen-Shot-2022-12-16-at-4.13.21-pm-550x522.png\" alt=\"grand dish of snowballs\" width=\"550\" height=\"522\" class=\"aligncenter size-large wp-image-138786\" data-wp-pid=\"138786\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/12\/Screen-Shot-2022-12-16-at-4.13.21-pm-550x522.png 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/12\/Screen-Shot-2022-12-16-at-4.13.21-pm-300x285.png 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/12\/Screen-Shot-2022-12-16-at-4.13.21-pm-768x728.png 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/12\/Screen-Shot-2022-12-16-at-4.13.21-pm-316x300.png 316w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/12\/Screen-Shot-2022-12-16-at-4.13.21-pm.png 1126w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><\/p>\n<p>Pare and take out the cores of seven large baking apples ; fill up the holes with quince or apricot marmalade ; then make some good hot paste, and roll it out thin, covering each apple neatly with it ; set them on a baking sheet, and bake them in a moderate oven; <\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/12\/1800s-cooking-dessert-recipe-history-of-cooking-how-to-cook-that-550x309.jpg\" alt=\"1800s cooking recipes\" width=\"550\" height=\"309\" class=\"aligncenter size-large wp-image-138978\" data-wp-pid=\"138978\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/12\/1800s-cooking-dessert-recipe-history-of-cooking-how-to-cook-that-550x309.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/12\/1800s-cooking-dessert-recipe-history-of-cooking-how-to-cook-that-300x169.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/12\/1800s-cooking-dessert-recipe-history-of-cooking-how-to-cook-that-768x431.jpg 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/12\/1800s-cooking-dessert-recipe-history-of-cooking-how-to-cook-that-400x225.jpg 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/12\/1800s-cooking-dessert-recipe-history-of-cooking-how-to-cook-that.jpg 1200w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><\/p>\n<p>great care must be ta- ken that they do not crack ; as soon as this is done, prepare some iceing as by former instruc- tions ; when the apples are baked, and nearly<br \/>\ncold, cover each with the iceing in as neat a man- ner as you can; at the top of the ball you may lay iceing in a light manner to represent snow lately fallen ; set them in a warm stove for half<br \/>\nan hour ; then place over them a silver web lightly spun. <\/p>\n<h4>Crisp Tart Paste.<\/h4>\n<p>1lb (0.45 kilograms). butter and 2lb (0.91 kilograms). flour. Rub the butter and flour very finely together; then mix it with water into paste the stiffness of the butter. This is choice paste for tarts made of fresh fruit.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/12\/oldern-days-recipe-ann-reardon-how-to-cook-that-youtube-550x329.jpg\" alt=\"old pastry recipe\" width=\"550\" height=\"329\" class=\"aligncenter size-large wp-image-138979\" data-wp-pid=\"138979\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/12\/oldern-days-recipe-ann-reardon-how-to-cook-that-youtube-550x329.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/12\/oldern-days-recipe-ann-reardon-how-to-cook-that-youtube-300x180.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/12\/oldern-days-recipe-ann-reardon-how-to-cook-that-youtube-768x460.jpg 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/12\/oldern-days-recipe-ann-reardon-how-to-cook-that-youtube-400x239.jpg 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/12\/oldern-days-recipe-ann-reardon-how-to-cook-that-youtube.jpg 1200w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><\/p>\n<h4>To make icing <\/h4>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/12\/17th-century-cooking-rdessert-recipe-how-to-cook-that-ann-reardon-550x306.jpg\" alt=\"17th century cooking\" width=\"550\" height=\"306\" class=\"aligncenter size-large wp-image-138977\" data-wp-pid=\"138977\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/12\/17th-century-cooking-rdessert-recipe-how-to-cook-that-ann-reardon-550x306.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/12\/17th-century-cooking-rdessert-recipe-how-to-cook-that-ann-reardon-300x167.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/12\/17th-century-cooking-rdessert-recipe-how-to-cook-that-ann-reardon-768x428.jpg 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/12\/17th-century-cooking-rdessert-recipe-how-to-cook-that-ann-reardon-400x223.jpg 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/12\/17th-century-cooking-rdessert-recipe-how-to-cook-that-ann-reardon.jpg 1200w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><\/p>\n<p>Take good double loaf sugar;<br \/>\nbeat and sift it through a fine lawn ; then take any number of whites of eggs into a large pan or bason; and mix the sugar pretty stiff; add one table spoonful of soft gum dragon, prepared for the purpose beat;<br \/>\nall together with a spatter; adding a little lemon juice at intervals, which will assist the colour; keep beating it up until very light, which you may know by it rising to more than double the quantity ; this is a certain criterion to know the lightness of it. If you want iceing for cakes, you must attend to the stiffness of it, bytaking a little up with a scraper, and dropping it upon a tin plate; if it keep its shape, it is proper to lay on cakes; but if it runs, it must be stiffer.<br \/>\nN. B. Gum dragon, proper for ice, must be put in water two days at least before wanted; and must be nearly as thin as white of egg; when used, must be strained through a clean cloth.<\/p>\n<h4>To spin a silver web<\/h4>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/12\/200-year-old-recipe-oldern-days-550x301.jpg\" alt=\"200 year old dessert recipe\" width=\"550\" height=\"301\" class=\"aligncenter size-large wp-image-138980\" data-wp-pid=\"138980\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/12\/200-year-old-recipe-oldern-days-550x301.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/12\/200-year-old-recipe-oldern-days-300x164.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/12\/200-year-old-recipe-oldern-days-768x420.jpg 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/12\/200-year-old-recipe-oldern-days-400x219.jpg 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/12\/200-year-old-recipe-oldern-days.jpg 1200w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><\/p>\n<p>Take one pint of clarified sugar, and one tea spoonful of lemon juice; boil it in a small pan to the degree called carmelled; the moment the sugar is ready, take it off, and put the pan bottom in cold water; as soon as the water is warm, take the pan out, this precaution will keep the sugar from discolouring; as this sugar is to represent silver, you must be particularly careful you do not boil it too high; have ready a crocantli mould neatly oiled with sweet oil; then take a teaspoon, and dip the shank of it into the sugar on one side of the pan, take up a little sugar, and throw the spoon backwards and forwards in the mould, leav- ing as fine a thread as possible; continue to do so until the mould is quite full; threads must be as fine as hairs\u2028take it out, and cover it over a custard or any other sweet; and may, if you please, raise it by spinning light threads of sugar on the top. <\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/12\/grand-dish-of-snowballs-ann-reardon-how-to-cook-that-200-year-old-recipe-550x308.jpg\" alt=\"grand dish of snowballs 200 year old dessert recipe\" width=\"550\" height=\"308\" class=\"aligncenter size-large wp-image-138792\" data-wp-pid=\"138792\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/12\/grand-dish-of-snowballs-ann-reardon-how-to-cook-that-200-year-old-recipe-550x308.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/12\/grand-dish-of-snowballs-ann-reardon-how-to-cook-that-200-year-old-recipe-300x168.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/12\/grand-dish-of-snowballs-ann-reardon-how-to-cook-that-200-year-old-recipe-768x430.jpg 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/12\/grand-dish-of-snowballs-ann-reardon-how-to-cook-that-200-year-old-recipe-1536x859.jpg 1536w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/12\/grand-dish-of-snowballs-ann-reardon-how-to-cook-that-200-year-old-recipe-2048x1146.jpg 2048w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/12\/grand-dish-of-snowballs-ann-reardon-how-to-cook-that-200-year-old-recipe-scaled-1200x675-cropped.jpg 1200w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/12\/grand-dish-of-snowballs-ann-reardon-how-to-cook-that-200-year-old-recipe-400x224.jpg 400w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/12\/P1277015-550x413.jpg\" alt=\"\" width=\"550\" height=\"413\" class=\"aligncenter size-large wp-image-138791\" data-wp-pid=\"138791\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/12\/P1277015-550x413.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/12\/P1277015-300x225.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/12\/P1277015-768x576.jpg 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/12\/P1277015-1536x1152.jpg 1536w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/12\/P1277015-2048x1536.jpg 2048w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/12\/P1277015-1200x900.jpg 1200w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/12\/P1277015-400x300.jpg 400w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><\/p>\n<p>Recipe Source: A treatise on confectionary in all its branches &#8211; with practical notes and illusted with appropriate engravings, 1817, Joseph Bell<\/p>\n \n<h4 align=center>My Cookbook<\/h4>\n<p align=center>\n<a href=\"https:\/\/www.howtocookthat.net\/public_html\/cook-crazy-sweet-creations-cookbook-ann-reardon\/\" target=\"_blank\"><img decoding=\"async\" width=\"40%\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/03\/hardcover-book-mockup-of-a-woman-reading-3409-el1.png\" alt=\"ann reardon crazy sweet creations cookbook\" title=\"Crazy Sweet Creations Cookbook\" style=\"opacity: 0.8; -moz-opacity: 0.8;\" class=\"fade\" \/><\/a>\n<\/br>\nStores that sell my book listed by country:  \n<a href=\"http:\/\/bit.ly\/ARcookbook\" rel=\"nofollow\" target=\"_blank\">http:\/\/bit.ly\/ARcookbook<\/a>\n<\/br>\nAll recipe quantities in the book are in grams, ounces and cups.<\/p>","protected":false},"excerpt":{"rendered":"<a href=\"https:\/\/www.howtocookthat.net\/public_html\/grand-dish-snowballs-200-year-old-recipe\/\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/12\/grand-dish-of-snowballs-ann-reardon-how-to-cook-that-200-year-old-recipe-150x150.jpg\" class=\"alignleft tfe wp-post-image\" alt=\"grand dish of snowballs 200 year old dessert recipe\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/12\/grand-dish-of-snowballs-ann-reardon-how-to-cook-that-200-year-old-recipe-150x150.jpg 150w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/12\/grand-dish-of-snowballs-ann-reardon-how-to-cook-that-200-year-old-recipe-100x100.jpg 100w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/12\/grand-dish-of-snowballs-ann-reardon-how-to-cook-that-200-year-old-recipe-scaled-1200x1200-cropped.jpg 1200w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/12\/grand-dish-of-snowballs-ann-reardon-how-to-cook-that-200-year-old-recipe-400x400.jpg 400w\" sizes=\"(max-width: 150px) 100vw, 150px\" data-wp-pid=\"138792\" \/><\/a><p>&nbsp; A Grand Dish of Snowballs Pare and take out the cores of seven large baking apples ; fill up the holes with quince or apricot marmalade ; then make some good hot paste, and roll it out thin, covering each apple neatly with it ; set them on a baking sheet, and bake them in a moderate oven; great care must be ta- ken that they do not crack ; as soon as this<\/p>\n","protected":false},"author":1,"featured_media":138792,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3527,1654,142,145],"tags":[3226,2883,31,2407,3663,3662,3661,3660,3436,952,163,3664,1468],"_links":{"self":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/138785"}],"collection":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/comments?post=138785"}],"version-history":[{"count":8,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/138785\/revisions"}],"predecessor-version":[{"id":138983,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/138785\/revisions\/138983"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media\/138792"}],"wp:attachment":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media?parent=138785"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/categories?post=138785"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/tags?post=138785"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}