Devonshire Cream
From In foreign kitchens, 1893
The slower it is done, the better.
Presented as published in 1893. 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 In foreign kitchens (1893) by Helen Stuart Campbell, page 7. The excerpt below is the record exactly as published.
Devonshire Cream. — This delicious cream, sent to the London market in small square tins, is eaten by many an American in Co- vent Garden, and is made as follows: The milk should stand twenty -four hours in win- ter, and twelve in summer, and then is put on the stove till it is almost at boiling-point. It must not boil, but must show small rings and look thick. The slower it is done the better. It is not to be skimmed till the following day, and is then what is known as "clotted cream
Cook this with the app: pantry check, scaling, and the assistant.