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Boiled Milk Axd Cream for Table Use

A method for cooling boiled milk or cream by chilling in a cold water bath and refrigerating.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Boiled Milk Axd Cream for Table Use

Ingredients

Directions

The book gives no oven temperature. The 200°F (93°C) in the steps was added when the recipe was transcribed, as a starting point.

Heat

  1. Pour the desired amount of milk or cream into a clean saucepan.

  2. Stir over medium heat until it reaches 200°F (93°C).

Cool and chill

  1. Pour the hot milk into a pitcher and set it in a pan of cold water.

  2. Stir until the milk is cold.

  3. Refrigerate for 24 hours before use.

Recipe from a historical cookbook (Internet Archive).

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.

Explore the science

What each ingredient does

Milk or cream
Forms the whole base; heating changes its proteins and flavor.

The step that matters

Heating to 200°F while stirring. Milk scorches easily on the bottom of a pan. Constant stirring over medium heat spreads the heat evenly, and the target temperature is what the method depends on.

“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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