[Sca-cooks] Re: Sca-cooks Digest, Vol 25, Issue 101

[Kathleen Madsen]

I use the heavy cream rather than the light.  If you
can find some that is *not* ultra heat pasturized
(UHP) the results will be better.  UHP is basically
fried when it's pasteurized and you get a greasy
mouth-feel from it.

Eibhlin

*******************
In 15th c. English recipes calling for "swete creme of
cow mylk", what 
would be the closest store-bought product?  Light
cream, heavy cream, 
etc.?  Thanks.

Brighid ni Chiarain
Barony of Settmour Swamp, East Kingdom