Clouted or Clotted Cream (No. 388)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (1)
Instructions (5)
  1. The milk which is put into the pans one morning stands till the next.
  2. Set the pan on a hot hearth, or in a copper tray half full of water.
  3. Put this over a stove.
  4. In from ten to twenty minutes, according to the quantity of the milk and the size of the pan, it will be done enough; the sign of which is, that bladders rise on its surface; this denotes that it is near boiling, which it must by no means do.
  5. It must be instantly removed from the fire, and placed in the dairy till the next morning, when the fine cream is thrown up, and is ready for the table, or for butter, into which it is soon converted by stirring it with the hand.
Original Text
Clouted or Clotted Cream.—(No. 388.) The milk which is put into the pans one morning stands till the next; then set the pan on a hot hearth, or in a copper tray267-* half full of water; put this over a stove; in from ten to twenty minutes, according to the quantity of the milk and the size of the pan, it will be done enough; the sign of which is, that bladders rise on its surface; this denotes that it is near boiling, which it must by no means do; and it must be instantly removed from the fire, and placed in the dairy till the next morning, when the fine cream is thrown up, and is ready for the table, or for butter, into which it is soon converted by stirring it with the hand. N.B. This receipt we have not proved.
Notes
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