Devonshire Cream

Ingredients

• a pan of new milk

Method

1. 1

   Let milk stand for 12-24 hours.

2. 2

   Set in boiling water until thick and yellow.

3. 3

   Remove when bubbles appear.

As published

This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 69. The excerpt below is the record exactly as published.

DEVONSHIRE CREAM For this the milk must be allowed to stand at least twelve hours after being drawn from the cow ; in winter it stands twenty-four hours. By this time the cream will have risen to the top of the pan ; it is then set in a second pan of boiling water and kept on the stove, where the water is allowed to simmer gently till the cream on the pan becomes thick and yellow, and little air bubbles rise on its surface. When a ring appears on the cream inside the rim of the pan, it is quite time to remove it from the fire. The old way of 239 THE DUDLEY RECIPES scalding the cream was to stand the pan of milk itself on the stove with no water under it ; but the new plan of scalding in hot water is supposed to be superior. When cold the cream can be taken off with a perforated skimmer, but it is better and richer if left to stand another twelve hours before being removed from the milk. Note. — A pinch of saltpetre put into each basin and strain milk over it to take away the taste of turnips. DEVONSHIRE CREAM Another Recipe r 1 1 AKE a pan of new milk

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