SC - Re: sca-cooks V1 #242

[L Herr-Gelatt and J R Gelatt]

                      cream                                        8/19/97

In "Pleyn Delite" I ran across a small note before a custard recipe, which
says basically that whipped cream was impossible in medieval cooking.
Why?  Is there some process that makes cream whipable that is a modern thing? 
Or is the author making an assumption about medieval techniques and utensils? 
I have not been able to find any other references regarding this in my humble
library.
curious
- -brid

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