Cream—Devonshire Cream. No. 1.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (1)
Instructions (5)
  1. Strain the milk into tin or zinc pans (zinc pans are best).
  2. Let the milk stand for 12 to 24 hours, depending on the weather.
  3. Set the pans over a steamer of boiling water for 20 to 25 minutes, until small bubbles rise. Do not let it boil.
  4. Remove from heat and set in the dairy to cool.
  5. Let it remain in the dairy for 12 more hours before skimming.
Original Text
Cream—Devonshire Cream. No. 1. The milk when brought in warm from the cow should be strained into tin or zinc pans. The latter are best. After standing from 12 to 24 hours, according to the state of the weather, set it over a steamer of boiling water for 20 or 25 minutes, till small bubbles rise, but by no means let it boil. Then take it off, and set it in the dairy to cool, where it must remain 12 hours more before it is skimmed.
Notes
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