SC - request for Clotted Cream

[Louise Sugar]

Laurene, I probably have an OOP one if you want it
- -----Original Message-----
From: Ron and Laurene Wells <tinyzoo at vr-net.com>
To: sca-cooks at Ansteorra.ORG <sca-cooks at Ansteorra.ORG>
Date: Tuesday, October 28, 1997 2:33 PM
Subject: SC - request for Clotted Cream


>>>thinking of serving the bread swan subtlety that was talked about a month
>>>ago, but I don't know what to fill the "back" with...butter seems just a
>>>bit too far from white)
>>
>>Perhaps some sort of clotted or sour cream? Was the later used in the
Middle
>>Ages? Are of talking about a condiment for just bread or other items?
Although
>>not as useable, salt would fit and it is white.
>>
>>Not for the swans, but wouldn't a turnip dish fit the idea of a "white"
dish?
>>Was there a mashed turnip dish similar to our mashed potatos?
>>
>>Stefan li Rous
>>
>
>   Well, I probably quoted too much of the text.  Sorry.  When I saw this
>post, I remembered a Garden Club meeting I went to once where the Lady of
>the house served Clotted Cream with bread and crackers.  it was WONDERFUL!
>I have never been able to find a recipe for this, nor have I ever seen it
>for sale in the stores.  Does anyone have a recipe for Clotted Cream?
>Please share?  As to the person planning the All White, feast, this really
>would be PERFECT!  It is the most beautiful creamy white color, and has a
>delightful texture as well.
>
>-Laurene
>-
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