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Simple Clouted Cream Cooking Recipe

Below is the quick and easy cooking recipe for Clouted Cream.

String four blades of mace on a thread, put them to a gill of new milk, and six spoonfuls of rose water. Simmer a few minutes, then by degrees strain the liquor to the yolks of two eggs well beaten. Stir the whole into a8 quart of rich cream, and set it over the fire; keep it stirring till hot, but not boiling. Pour it into a deep dish, and let it stand twenty-four hours. Serve the Clouted Cream it in a cream dish, to eat with fruits. Some prefer it without any flavour but that of cream; in which case use a quart of new milk and the cream, or do it as the Devonshire scalded cream. When done enough, a round mark will appear on the surface of the cream, the size of the bottom of the pan, which is called the ring. And when that is seen, remove the pan from the fire.

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