Devonshire Clotted Cream
From The spirit of cookery, 1895
May be transformed into Devonshire short butter by stirring.
Presented as published in 1895. 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 spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 377. The excerpt below is the record exactly as published.
Devonshire clotted cream, which is of a yellow colour, from the distribution of small drops of yellow oiled butter, is in our time yielded by milk from .Jersey shorthorn cows. Strain new milk iuto a large pan, and let it remain unmoved for twenty-four hours
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