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Dessert

Tea Cream

A creamy dessert made by boiling cream with tea and sugar, then adding gizzards, simmering, and serving hot or chilled.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Tea Cream

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 ↓

Tea Cream

Ingredients

Directions

Make the tea cream

  1. Heat the cream in a saucepan with sugar and tea until it boils, stirring constantly.

  2. Remove the cream from heat.

Prepare the gizzards

  1. Prepare the gizzards by removing the skin.

  2. Wash the gizzards.

  3. Chop the gizzards small.

  4. In a cup, combine the chopped gizzards with a glassful of tea cream.

  5. Place the cup near the fire or over hot cinders until it simmers.

Strain and serve

  1. Strain the mixture into your dish two or three times.

  2. Cover the dish with another dish.

  3. Place the covered dish over hot cinders to keep warm.

  4. Cool the cream.

  5. Serve it either hot or chilled.

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.

Photo for illustrative purposes only · Contact us to use it

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).

  2. Tea + chickentop 16% of all pairs
    Smell alikemoderate
    Cooked together145 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  3. Cream + teatop 22% of all pairs
    Smell alikelow
    Cooked together463 recipes

    Shared aroma: 2-heptanol (bitter, floral).

  4. Cream + chickentop 23% of all pairs
    Smell alikelow
    Cooked together6,241 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  5. Tea + sugartop 31% of all pairs
    Smell alikelow
    Cooked together1,204 recipes

    Shared aroma: beta-damascenone (apple, rose).

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

What each ingredient does

Cream
Provides richness and a smooth, velvety body as it is heated and cooled.
Tea
Adds the main aroma and flavor to the cream as it steeps while heating.
Sugar
Adds sweetness that balances the tea's bitterness.
Gizzards
Contribute savory flavor and meaty body to the simmered mixture.

The step that matters

Heating the cream with stirring. Cream can scorch on the bottom of a pan or boil over if it is not stirred constantly as it heats. Scorched dairy gives a burnt taste that the tea cannot hide.

“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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