Scalded Cream

Name: Scalded Cream
Cuisine: United Kingdom
Ingredients: Place the pan on a hot hearth or over a‘copper’ or boiler of water large enough to receive the pan.; Let the milk stand 24 hours in winter, and 12 hours in summer.; It must remain on the fire or over the water till quite hot, but on no account boil, or there will be a skin instead of cream upon the milk.; The time required to scald cream depends on the size of the pan; and the heat of the fire; but the slower it is done the better.; It must remain on the fire or over the water till quite hot, but on no account boil, or there will be a skin instead of cream upon the milk.; It must remain on the fire or over the water till quite hot, but on no account boil, or there will be a skin instead of cream upon the milk.; When the cream is scalded, remove the pan into the dairy, and skim it the next day.

Mrs. Toogood, Knightshayes Dairy, Tiverton, Devon, 1887

Preparation info

Difficulty
Medium

Appears in

Good Things in England

By Florence White

Published 1932

About

Method

Let the milk stand 24 hours in winter, and 12 hours in summer.
Place the pan on a hot hearth or over a‘copper’ or boiler of water large enough to receive the pan.
It must remain on the fire or over the