Clouted Cream
From The closet of Sir Kenelm Digby Knight opened, 1910
Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 81. The excerpt below is the record exactly as published.
CLOUTED CREAM Take two Gallons more or less of new milk, set it upon a clear fire ; when it is ready to boil, put in a quart of sweet cream, and take it off the fire, and strain it through a hair sieve into earthen pans ; let it stand two days and two nights ; then take it off with a skimmer ; strew sugar on the cream
Cook this with the app: pantry check, scaling, and the assistant.