SC - purple fleur de lis?

[Decker, Terry D.]

>
>I believe that 'single cream' would be equivalent to our 'light cream',
>
>'Double cream', thus, would refer to 'heavy' or 'whipping' cream.
>

Actually, not to long ago I saw a listing of the required butterfat 
levels the USDA and the British equivalent require to meet these 
standards. WAs it here?  I recall single cream is heavier than our light 
cream, but not as heavy as our heavy or whipping cream.  Double cream is 
heavier than either our heavy or whipping creams, and I'd never realized 
that heavy and whipping cream weren't the same.  Triple cream is more 
like soft butter than cream!  

Discovering british creams (and cream pastry!) when we visited mum in 
law was one of the happiest moments of my life!  

Bonne




______________________________________________________
Get Your Private, Free Email at http://www.hotmail.com
============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================