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Dessert

To Preserve Cream

A method for preserving fresh cream with powdered sugar for long sea voyages.

From an old cookbook · modernised transcription
By Eliza Leslie · From a historical cookbook (Project Gutenberg) · 2 ingredients
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Why it works: Cream and sugar are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

To Preserve Cream

Ingredients

Directions

Prepare the cream

  1. Take four quarts of fresh cream; it must be of the richest quality and contain no milk.

  2. Put the cream into a preserving kettle and simmer it gently over the fire, carefully removing any scum that rises to the top until none remains.

Make the preserve

  1. Gradually stir in four pounds of double-refined loaf sugar that has been finely powdered and sifted.

  2. Let the cream and sugar boil briskly together for half an hour, skimming if necessary, and continue stirring as long as it remains on the fire.

Bottle and seal

  1. Pour the mixture into small bottles.

  2. When the mixture is cold, cork the bottles and secure the corks with melted rosin.

By Eliza Leslie. Recipe from a historical cookbook (Project Gutenberg).

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.

  1. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cream
Provides the fat and body that make the finished preserve rich and smooth.
Loaf sugar
Sweetens the cream and thickens it as it boils down, helping preserve it.

The step that matters

Boiling the cream and sugar together. The mixture must boil briskly and be stirred constantly, because cream and sugar can scorch or stick to the bottom of the kettle, and the sugar must dissolve fully so it does not stay grainy.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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