Qual. Cream, in a dietetic point of view, may be regarded in the same light as butter, as it is converted into butter in the process of digestion. On this account much cream should never be taken at once by persons of delicate stomachs. In eating cream with fruit persons are hardly aware of the large quantity they consume, until they find it disagree with the stomach, when the condiment is blamed for the indiscretion of those who take it.
Mr Wanklyn gives the following as the composition of six different samples of cream:—
| 1. | 2. | 3. | 4. | 5. | 6. | |
| Water | 72·20 | 71·2 | 66·36 | 60·17 | 53·62 | 50·00 |
| Fat | 19·00 | 14·1 | 18·87 | 33·02 | 38·17 | 43·90 |
| Milk, Sugar, Casein, and Ash. | 8·80 | 14·7 | 14·77 | 6·81 | 8·21 | 6·10 |
A quart of good cream generally yields from 13 oz. to 15 oz. of commercial butter.
Mr Blyth says: “The analysis of cream is conducted on exactly the same principle as that of milk; but the cream must be weighed, not measured; and smaller quantities may be evaporated to dryness in order to estimate the water, if the ratio of water to the solids not fat is such that adulteration may be suspected; for this ratio, although occasionally disturbed by some of the casein rising with the fat, is practically the same as in milk.” Mineral adulterations, such as carbonate of magnesia, will be detected, if present, in the ash. See Milk, Butter, &c.
Cream, Al′mond. Prep. From sweet almonds, 2 oz.; bitter almonds, 4 in no.; blanched and beaten in a mortar to a smooth paste, adding a teaspoonful of water to prevent oiling; and afterwards a pint of cream, and enough powdered lump sugar to sweeten; the whole is then whisked to a froth, the glasses filled with the liquor, and some of the froth placed on the top of each. Some persons add the juice of a lemon.
Cream, Bran′dy. Prep. To the last add the yolks of 6 eggs; heat it gently over the fire until it thickens, keeping it well stirred, then farther add two or three glassfuls of brandy, and pour it into small cups or shallow glasses.
Cream, Burnt. Prep. Cream, 1 quart; cassia, a small stick; peel of half a lemon; boil for 5 minutes, cool a little, take out the spice, and add the yolks of 9 eggs, and sugar, q. s. to sweeten; stir until cold, put it into a dish, strew pounded sugar over it, and bake it until brown.
Cream, Choc′olate. Prep. Chocolate, scraped fine, 1 oz.; thick cream, 1 quart; sugar (best), 6 oz.; heat it nearly to boiling, then remove it from the fire, and mix it well; when cold, add the whites of 8 or 10 eggs; whisk rapidly, and take up the froth on a sieve; serve the cream in glasses, and pile up the froth on the top of them.
Cream, Cof′fee. Prep. 1. As the last, omitting the chocolate, and using a pint of the strongest made coffee.