Home Recipes Cook Books Food Categories Featured

Clotted Cream

(Confectionary.) - (The Lady's Own Cookery Book)







Set the milk in the usual way; when it has stood twelve hours, it is,

without being skimmed, to be placed in a stove and scalded, of course

not suffered to boil, and then left to stand again for twelve hours;

then take off the cream which floats at the top in lumps, for which

reason it is called clotted cream; it may be churned into butter; the

skim milk makes cheese.











Add to del.icio.us Add to Reddit Add to Digg Add to Del.icio.us Add to Google Add to Twitter Add to Stumble Upon
Add to Informational Site Network
Report
Privacy
SHAREADD TO EBOOK



Vote

1 2 3 4 5


Viewed 1493 times.

Home Made Cookies.ca