Clouted cream

clotted cream, i. e., cream obtained by warming new milk.

- A. Philips.

See also: Clout

Webster's Revised Unabridged Dictionary, published 1913 by G. & C. Merriam Co.

References in periodicals archive

As early as 1579, it is mentioned in literature as "clouted cream." However, clotted cream does bear a striking resemblance to a Middle Eastern product from Lebanon and Afghanistan called kaymak, and food historian Alan Davidson supposes that the recipe was brought to the British Isles by the Phoenicians about 2,000 years ago.

All cheese considered clotted cream

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