Scald Cream
From An old-world recipe book, 1908
Milk must stand for 12 hours before scalding.
Presented as published in 1908. 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 An old-world recipe book (1908) by Rawnsley, Willingham Mrs, page 14. The excerpt below is the record exactly as published.
Scald Cream The method in Devonshire, where almost all our Butter is made of it. Set the Night Milk in the same Pan the next morning over a slow Fire to simmer for six or 7 hours
Cook this with the app: pantry check, scaling, and the assistant.