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Lost Childhood Food

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Thanks to everyone who helped Willow with her search for Skyr. I think she's decided to follow up with a trip to the US. 

We are looking for a recipe for Strawberry Snow for Ralph Marryatt who remembers it from when he was a child in Nova Scotia.  I'll put a few of the recipes that have arrived in response to that call on the "read more" link on this page.

We are also looking for something called Yukon Egg but we aren't sure if it is really a food or just eggs kind of gone off!

If you can help send an email to nxnw (at) cbc.ca



Here are some of the letters in response to the search for Strawberry Snow

 This sounds very much like a recipe we  called Jello Foam.  The jello, usually strawberry or raspberry, was made and partially set.  Egg whites, stiffly beaten were folded into the partially set jello and the egg yolks were used to make a custard sauce which was pored over the jello.  It was usually our Christmas Dessert as it was light and good after the turkey dinner.
 Shirley Forrester


My grade 7 and 8 Home Ec teacher taught us to make 'Lemon Snow' which sounds like the 'Strawberry Snow' that your listener was talking about.
I found my 1950's 'Modern Family Cook Book' and looked up desserts and sure enough I found 'Pineapple Snow' (and Apple Snow and Snow Pudding), made with plain gelatin, then pineapple juice added, and a bit of lemon juice. Chill. Whip eggs whites until stiff. . . gradually beat in sugar. Then whip gelatin mixture and fold into the egg white mixture. Chill until firm. Serve with Custard Sauce.
In her class, I can remember making 'Junket' dessert which I rather liked and made with Rennet tablets which one could buy in the grocery store. It was made with milk, which Miss Baker said must be heated only until 'luke warm'!  It took me some time this morning to remember that name, Junket, and I never hear of this dessert anymore.
Sophie Ensing

 I have been making strawberry snow for over 25 years and though it is not from my childhood it is a favourite of my family. When I make this refreshingly light dessert for dinner parties everyone is amazed by its simplicity. I never use frozen strawberries so it is a dessert that has a short season.
Ursula Stephens :

        Strawberry Snow
    1 lb. ripe strawberries
    2 egg whites
    1/2 cup sugar
    1/2 cup whipping cream
    1/2 tsp. vanilla


I have a recipe for something called "Strawberry Ice" which sounds very much like the "Strawberry Snow" recipe requested this morning.  It comes from  "The Glasgow Cookery Book" which was compiled for students at the Glasgow and West of Scotland College of Domestic Science, lovingly referred to locally as "The Dough School".  I received the book as a wedding present from my mother 45 years ago, and it is a treasure trove.  Here is the recipe:

1/2 lb fruit puree from fresh strawberries
3 ounces sugar
a squeeze of lemon juice
1/2 pint double (whipping) cream
OR
1/4 pint double cream + 1/4 pint custard
Colouring

Sieve the strawberries and add sugar and lemon juice to the puree.
Add slightly whipped cream, colouring and flavouring
Freeze till firm, about 20 minutes, leave to ripen.
Tinned or frozen strawberries may be used instead of fresh ones, but less sugar will be required.  All fruit ices should have a little lemon juice added as this helps to increase the flavour.
Hazel Halliday




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