Aha! Remember that (not exactly) recipe for Snowe I posted a couple days ago? Well, the Medieval Cookery website actually relates a much more detailed recipe:
Source [Gloning, 16th cent. A Proper Neue Book of Cokery]: To make dyschefull of Snowe: Take a pottel of swete thycke creame and the whytes of eyghte egges, and beate them altogether wyth a spone, then putte them in youre creame and a saucerful of Rosewater, and a dyshe full of Suger wyth all, then take a stick and make it cleane, and than cutte it in the ende foure squsre, and therwith beate all the aforesayde thynges together, and as ever it ryseth takeit of and put it into a Collaunder, this done take one apple and set it in the myddes of it, and a thick bushe of Rosemary, and set it in the myddes of the platter, then cast your Snowe uppon the Rosemary and fyll your platter therwith. And yf you have wafers cast some in wyth all and thus serve them forthe.
Well, that clarifies everything! Heh. Actually, this page includes a modern version, with measurements, instructions, and all.
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