SC - What did Santa bring?

[Diana Haven]

- -Poster: Jean Holtom <Snowfire at mail.snet.net>
 
>> 
>> Gave a friend a book on Scottish cooking, and he has a couple of questions
>> on terms used. Anybody know what "single cream" or "brown sauce" refers to,
>> specificly?

>Single cream is a term that refers to its fat content. The closest
>American equivalent is light cream, I believe. Double cream is more like
>what Americans call heavy cream, while specialty items like Devonshire
>or clotted cream (no, they're not synonymous, I just lumped them
>together) have no real equivalent among commonly available American
>products, unless perhaps you live on a dairy farm. I will now abandon
>this topic in favor of something I know more about, and to give people
>the opportunity to correct me ;  ).
 
Hello Adamantius!
 
I use light cream as single cream too, and I agree with heavy cream being the 
closest to double cream.  I have been able to find St Ives Devonshire Cream 
here in the US.  I don't remember which grocery store though!

Elysant 
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