Devonshire Cream

Ingredients

• The milk should stand 24 hours
• set on the stove
• the heat of the fire

Method

1. 1

   Heat the milk until hot but not boiling, then set it back in the dairy to skim the following day.

2. 2

   This cream is delicious with fresh fruit.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 152. The excerpt below is the record exactly as published.

Devonshire cream is the best); pour the cream in, a little at a time, and sprinkle a little salt on each layer; fold over the cloth and let it lie until the next day; then turn it into a dry cloth, put a dry, folded cloth under it, put a lixtle square platter on it, and set a flat=iron on the platter; change the dry cloth once more, and on the third day it is ready to eat. If preferred, this cheese can be made in a round form in a pudding-dish. COTTAGE CHEESE — Put a pan of sour or loppered milk on the stove or range where it is not too hot; let it scald until the whey rises to the top (be careful not to let it boil or the curd will become hard and tough). Place a clean cloth or towel over a sieve, and pour this whey and curd into it, leaving it covered to drain 2 or 3 hours.; then put it into a dish and chop it fine with a spoon, adding a teaspoon of salt, a teaspoon of butter, and enough sweet cream to make the cheese the consistency of putty. With your hands make it into little flattened balls. Keep in a cool place. Some like it made rather thin with cream, serving it in a deep dish. DEVONSHIRE CREAM — The milk should stand 24 hours in the winter, and half that time in warm weather; then the milk pan is set on the stove, and should there remain until the milk is quite hot, but it must not boil. When it is sufficiently done, the undu- lations on the surface look thick, and small rings appear. . The time required for scalding cream depends on the size of the pan, and the heat of the fire

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