Excellent Spanish Cream

Name: Excellent Spanish Cream
Ingredients: two quarts of perfectly Sweet-cream; a piece of double refined hard Sugar about as much as two Walnuts

From The closet of Sir Kenelm Digby Knight opened, 1910

Avoid overheating to prevent the cream from turning to oil.

Presented as published in 1910. 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 closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 79. The excerpt below is the record exactly as published.

EXCELLENT SPANISH CREAM Take two quarts (you must not exceed this pro- portion in one vessel) of perfectly Sweet-cream,that hath not been jogged with carriage ; and in a Possnet set it upon a clear lighted Char-coal-fire, not too hot. When it beginneth to boil, cast into it a piece of double refined hard Sugar about as much as two Walnuts

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