No subject

> Date: Thu, 24 Aug 2000 18:07:49 -0400
> From: "Robin Carroll-Mann" <harper at idt.net>
> Subject: Re: SC - Double cream

> The rec.food.cooking FAQ has this, and other neat bits of information.
> It is well worth bookmarking, and is webbed (among other places) at:
> http://www.faqs.org/faqs/cooking/faq/
>
> This is what it has to say about cream:
>
> The minimum milk fat content by weight for various types of cream:
>  		     (UK)    (US)
> Clotted Cream     55%
> Double Cream      48%
> Heavy Cream               36%
> Whipping Cream    35%  	  30%
> Whipped Cream     35%
> Single Cream      18%     (=Light Cream)
> Half Cream        12%     (=Half and Half*)
>
> * Half and Half has only 10% butterfat in British Columbia.
>
> Lady Brighid ni Chiarain

For more on clotted cream, see this new file in the FOOD section:
clotted-cream-msg (28K) 10/ 4/01    Clotted cream products. Devonshire cream.
http://www.florilegium.org/files/FOOD/clotted-cream-msg.html
--
THLord  Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
Mark S. Harris             Austin, Texas         stefan at texas.net
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****