This recipe for a sweet, creamy dessert similiar to syllabub comes from a ca. 1610 recipe book compiled by English housewife Sarah Longe.
To make Snow.
Take a pint of thicke sweete Creame - and halfe a pint of Sack and halfe a pound of Sugar, and the white of two Eggs well beaten, and a pretty deale of limon (lemon), and mingle all this together, and put it into a pretty big earthen Pan, or Bason, and take a pretty big birchen rod, and beate it till the froth doth rise, and then take it of with a stirre, and put it into the thing you would have it goe in, (it should bee a glasse Sillibubbe pot, if you have it, if not, a white creame dish will serve: you should lett it stand a pretty while before you eate it, because it should settle with a little kinde of drinke at the bottome, like a Sillibubbe.
Sarah Longe. Mrs. Sarah Longe her Receipt Booke. Manuscript, ca. 1610. Shelfmark V.a.425.