Why it works: Milk and cream are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 29,399 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓
Milk and Cream
Ingredients
Directions
Without possessing a dairy, it is quite possible for families to have always a sufficient provision of milk and cream for their consumption, provided there be a clean cool larder or pantry where it can be kept. It should be taken from persons who can be depended on for supplying it pure, and if it can be obtained from a dairy near at hand it will be an advantage, as in the summer it is less easy to preserve it sweet when it has been conveyed from a distance. It should be poured at once into well-scalded pans or basins kept exclusively for it, and placed on a _very clean_ and airy shelf, apart from all the other contents of the larder. The fresh milk as it comes in should be set at one end of the shelf, and that for use should be taken from the other, so that none may become stale from being misplaced or overlooked. The cream should be removed with a perforated skimmer (or skimming-dish as it is called in dairy-counties) which has been dipped into cold water to prevent the cream, when thick, from adhering to it. Twelve hours in summer, and twenty-four in winter, will be sufficient time for the milk to stand for “_creaming_,” though it may often be kept longer with advantage. Between two and three pints of really good milk will produce about a quarter of a pint of cream. In frosty weather the pans for it should be warmed before it is poured in. If boiled when first brought in, it will remain sweet much longer than it otherwise would; but it will then be unfit to serve with tea; though it may be heated afresh and sent to table with coffee; and used also for puddings, and all other varieties of milk-diet.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Cream | 1 tbsp (15ml) heavy | 51 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Milk + creamtop 18% of all pairsSmell alikemoderateCooked together29,399 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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