Recipes > Sauces & Spreads > Clotted Cream > Devonshire Cream, No. 1

Devonshire Cream, No. 1

(Receipt obtained in England.)


Put a panful of milk in a cold place for twenty-four hours, or in summer for twelve hours. Then place it on the fire, and let it come very slowly to the scalding-point, but do not let it boil. Put it again in a cool place for six or twelve hours, and then take off the cream, which will be firm and of a peculiarly sweet flavor.


The Century Cook Book (1901).


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