Another Clouted Cream

Ingredients

• two or three Gallons of Milk
• a quart of good Cream
• a little Sugar

Method

1. 1

   Let milk sit, then boil over charcoal.

2. 2

   Add cream gradually as it simmers.

3. 3

   Allow to cool and thicken overnight.

4. 4

   Cut into squares and serve with sugar if desired.

Nutrition per serving

As published

This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 79. The excerpt below is the record exactly as published.

ANOTHER CLOUTED CREAM Milk your Cows in the evening about the ordinary hour, and fill with it a little Kettle about three quarters full, so that there may be happily two or three Gallons of Milk. Let this stand thus five or six hours. About twelve a Clock at night kindle a good fire of Charcoal, and set a large Trivet over it. When the fire is very clear and quick, and free from all smoak, set your Kettle of Milk over it upon the Trivet, and have in a pot by a quart of good Cream ready to put in at the due time ; which must be, when you see the Milk begin to boil simpringly. Then pour in the Cream in a little stream and low, upon a place, where you see the milk simper: This will presently deaden the boiling, and then you must pour in no more Cream there, but in a fresh place, where it simpreth and bubbeleth a little. Continue this pouring in, in new places where the milk boileth, till all your Cream is in, watching it carefully to that end. Then let it continue upon the fire to boil, till you see all the Milk rise up to- gether to the top, and not in little parcels here and there, so that it would run over, if it should stay ii8 SIR KENELMS DIGBIS longer upon the fire. Then let two persons take it steadily off, and set it by in a Cool-room to stand unmoved, uncovered ; but so as no Motes may fall in, for the rest of that night, and all the next day and night, and more, if you would have it thicker. Then an hour or two before Dinner cut the thick Cream at the top with a Knife into squares as broad as your hand, which will be the thicker the longer it hath stood. Then have a thin slice or skimmer of Latton, and with that raise up the thick Cream, putting your slice under it so nicely, that you take up no milk with it ; and have a Ladle or Spoon in the other hand to help the cream upon the slice, which thereby will become mingled : and lay these parcels of Cream in a dish, into which you have first put a little raw Cream, or of that (between Cream and Milk) that is immediately under the Clouts. To take the Clouts the more conveniently, you hold a back of a Ladle or skimming-dish against the further side of the Clout, that it may not slide away when the Latton slice shuffeth it on the other side to get under it, and so the Clout will mingle to- gether or dubble up, which makes it the thicker, and the more graceful. When you have laid a good Laire of Clouts in the dish, put upon it a little more fresh raw or boiled cream, and then fill it up with the rest of the Clouts. And when it is ready to serve in, you may strew a little Sugar

Cook this with the app: pantry check, scaling, and the assistant.