Cream, Clotted
From Cassell's dictionary of cookery, 1892
Serves 4
Time: the slower the better. Probable cost, Is. for a small tin.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 420. The excerpt below is the record exactly as published.
Cream., Clotted. — Clotted cream, usually called Devonshire cream, is sold in the London markets in small square tins, and is exceedingly delicious when eaten with fresh fruit. It is made hy putting the milk into a large metal pan
Cook this with the app: pantry check, scaling, and the assistant.