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Cuisine Index

Heavy Cream

pronounced: kay-muck

  • 1 qt. milk
  • 1 pt. heavy cream
Boil the milk in shallow enamel pan. Carefully, pour the cream in from as high as possible. Simmer mixture on low fire for about 2 hrs. Turn off the heat and allow it to stand without mixing for 6 hours. Then turn on heat again and simmer on very low fire for 1/2 hr. Cool the mixture without mixing. Then carefully place pan in refrigerator for 24 hours. Cream has formed. Loosen with the point of a knife and remove it to a flat plate. Cut into squares. It is delicious served on anything which calls for whipped cream or eaten alone.