dairy

Condensed milk made by part-drying in an oven "for weakly and consumptive persons" (Eaton 1822).

English butter is a salted 'sweet cream' pasteurised cow's milk butter of about 70% to 80% butterfat, manufactured without the addition of the lactic cultures (...

Rich milk boiled, then cooled so as to form a skin. Successive skins lifted off and placed on a plate "one upon another, in the fashion of a Cabbage, crumpled" ...

An unusually salty butter, with good keeping quality, formerly manufactured around Downham-Market in Norfolk and distributed via dealers in Cambridge. Mrs Beeto...

'Devonshire Dairy' milk cart at Greenwich, 1884

Most often an alternative spelling for Clotted Cream, but also used for a thin spiced custard.

Cream with sugar, brandy and lemon, set with rennet and topped with clotted cream.

Curds with egg, flour and spices "you must make them like little Loaves and bake them in an Oven", served with butter, cream and sugar sauce (WM 1658)

Milk 'turned' into a solid (curds) and liquid (whey) by the action of rennet (Acton 1845, etc).

Curds with hot cream, sugar, cinnamon on top. Brandy, rum may be added (Eaton 1822, Walsh 1859, Mrs.B, etc). Compare with Damask Cream

Whipped cream strengthened by beating or with gelatine or egg white, plus strong alcohol (brandy, Sherry) and flavours, such as orange.

Thick batter of cream with eggs and flour. Boiled to set, cooled, cut into pieces and fried "so dish them up with a little white wine, butter and sugar for your...

Beer, sugar, nutmeg and brandy whipped with cream.

Sweetened milk set with rennet, often flavoured with almond rum or brandy.

Leeks boiled in milk "till it become as thick as cream. This is good for the jaundice" (Eaton 1822).

Cream whipped with nutmeg and sweet wine (Rundell 1807, Eaton 1822, Walsh 1859)

Old term for butter made from partly-fermented milk, possibly similar to modern lactic 'Continental' butters, unlike the usual 'Sweet Cream' butter of England.

Pressed curds with egg, fried (Cury 1390)

General term for solid foods made from milk, such as cheese, or in Austin 1440, pancakes.

Hot, sweetened, milk, slightly thickened with, for example, flour, breadcrumbs or eggs. A food for babies or invalids. Known at least since 1286.

The making of milky drinks and liquids from plants is not at all a new idea.

Drained curds with flour, sugar and egg yolks, nutmeg and salt, moulded "little, like eyes", fried in butter and served with butter and sugar (WM 1658)

Milk splashed into wine with clotted cream over, powdered nutmeg and cinnamon (Walsh 1859, etc)

Milk splashed into cider and brandy. (Rundell 1807, Eaton 1822 and Walsh 1859, etc)

The froth from very fresh warm milk, or cream, whisked with an acid flavouring such as cider, wine or fruit juice so that it curdles. Reputedly most traditional...

Milk or buttermilk boiled with flour. Repeatedly mentioned in newspapers and texts from the mid 18th Century as a food for the ill, or a breakfast for the poor.

Butter made from the whey left over from the cheese making process, often claimed to be more strongly flavoured than the usual full-cream-based butter.

Cream whipped with rich flavourings.