To scald Cream

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status
success · extracted 13 days ago
Not a recipe
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Instructions (6)
  1. In winter the milk stands twenty four hours before scalded; in the summer twelve.
  2. Put the milkpan on a hot hearth, if you have one, or if not, into a brass kettle of water, of a size to receive the pan.
  3. It must remain on the fire till quite hot, but on no account boil, or there will be a skin, instead of cream, upon the milk.
  4. You will know when done enough by the undulations on the surface, and looking quite thick.
  5. The time required to scald cream depends on the size of the pan and the heat of the fire; the slower the better.
  6. Remove the pan into the dairy when done, and skim it next day.
Original Text
To scald Cream. In winter the milk stands twenty four hours before scalded; in the summer twelve. The milkpan is to be put on a hot hearth, if you have one, or if not, into a brass kettle of water, of a size to receive the pan. It must remain on the fire till quite hot, but on no account boil, or there will be a skin, instead of cream, upon the milk. You will know when done enough by the undulations on the surface, and looking quite thick. The time required to scald cream depends on the size of the pan and the heat of the fire; the slower the better. Remove the pan into the dairy when done, and skim it next day. Of cream thus prepared, the butter is usually made in Devonshire, &c.
Notes
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