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Fri May 9 12:02:20 PDT 2014
> 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 ****
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