Devonshire or Clotted Cream

Ingredients

• a quart of new milk

Method

1. 1

   Scald the milk and strain it into large shallow metal pans as soon as it is brought into the dairy and left for twelve hours at least in summer, and thirty-six in cold weather.

2. 2

   It is then gently carried to a hot plate heated by a fire from below and brought slowly to a quite scalding heat but without being allowed to boil or even to simmer.

3. 3

   When ready, distinct rings appear on the surface, and small bubbles of air.

4. 4

   It must then be carried carefully back to the dairy and may be skimmed in twelve hours afterwards.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 397. The excerpt below is the record exactly as published.

DEVONSHIRE, OR CLOTTED CREAM. From the mode adopted in Devonshire, and in some other coun- ties, of scalding the milk in the following manner, the cream becomes very rich and thick, and is easily converted into excellent butter. It is strained into large shallow metal pans as soon as it is brought into the dairy and left for twelve hours at least in summer, and thirty-six in cold weather. It is then gently carried to a hot plate — heated by a fire from below — and brought slowly to a quite scalding heat but without being allowed to boil or even to simmer. AVhen it is ready to be removed, distinct rings appear on the surface, and small bubbles of air. It must then be carried carefully back to the dairy, and may be skimmed in twelve hours afterwards. The cream should be well drained from the milk— which wiL be very poor— as this is done It may then be converted into excellent butter, merely by beating it with the hand in a shallow wooden tub, which is, we are informed, the usual manner of making it in small Devonshire dairies. DU LAIT A MADAME. Boil a quart of new milk

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