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Published 2004
Creams were easily made at home, requiring only a pan set over a heat source, a fork or whip to create the volume, and a way of cooling the mix. Creams were originally and most typically flavored with fruits, nuts, coffee, or tea, although chocolate and vanilla debuted in the nineteenth century. Recipes fell into two basic categories, and the texture ranged from a spoonable, thick sauce to a billowy cloud.
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