Spanish Cream
From the treasured pages of Cookbook of 1725
Unknown Author
Spanish Cream
"Take a Gallon of new Milk, & set It upon the Fire. & just when It begs to boil, put in a Q.t of Sweet Cream. & toſs It off the Fire. It must not boil. & let It by all Night, next Day scumm It as thick as you can, & put It into your Dish. Stirring It all one way, tile It be very thick. Eat It with Wafers, then serve It up."
Note on the Original Text
This recipe is written in early 18th-century English, using archaic grammar and spelling patterns, such as 'It begs to boil' instead of 'it begins to boil', and 'scumm' for 'skim'. Instructions are conveyed succinctly, expecting the reader to understand common kitchen skills. Notice the use of ampersands and capitalization for emphasis, and the absence of precise timings and temperatures, as was typical when cooking was based on experience and observation rather than standardized measurement.
Title
Cookbook of 1725 (1725)
You can also click the book image above to peruse the original tome
Writer
Unknown
Era
1725
Publisher
Unknown
Background
A delightful window into 18th-century kitchens, this historical culinary volume whisks readers away with its charming recipes and savory secrets from a bygone era.
Kindly made available by
Folger Shakespeare Library
This recipe for 'Spanish Cream' dates from approximately 1725, a period when dairy-based desserts were popular both in elite households and among well-to-do families in England. Recipes were often simple but depended upon the freshness of ingredients. Dishes like this one, which involves gently thickened cream, reflect contemporary interests in luxury, texture, and subtle flavors. Spanish Cream does not refer to a recipe from Spain, but usually to the refined, enriched style of cream-based desserts enjoyed across Northern Europe in the early modern era. Creams like this were often served with delicate wafers or sweet breads during elaborate meals.
In the early 18th century, this recipe would have been prepared over a wood or coal-fired hearth, using a large metal or earthenware pot to gently heat the milk and cream. A ladle or large spoon would be used for scumming (skimming off the thick cream), and the mixture would likely be transferred to a shallow dish or bowl for thickening. The stirring would be done by hand, typically with a wooden spoon or small paddle. Wafers were baked on wafer irons over a fire.
Prep Time
10 mins
Cook Time
15 mins
Servings
12
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 4 quarts fresh whole milk
- 1 quart heavy (sweet) cream
- Wafers or thin crisp biscuits (to serve)
Instructions
- Pour 4 quarts of fresh, whole milk into a large saucepan and heat gently until just below boiling point—look for small bubbles forming around the edges.
- As soon as the milk threatens to boil, quickly pour in 1 quart of heavy cream and immediately remove the pan from the heat.
- Do not allow the mixture to boil.
- Let the saucepan sit, covered, overnight at a cool room temperature or in the fridge to allow the cream to rise and thicken on top.
- The next day, carefully skim off as much of the thickened cream layer as possible and transfer it into a mixing bowl or serving dish.
- Using a spoon, stir the cream gently but steadily in the same direction until it becomes very thick—almost like clotted cream.
- Serve the rich cream cold, accompanied by thin crisp wafers or light biscuits.
Estimated Calories
400 per serving
Cooking Estimates
You will spend just a few minutes heating and stirring, but most of the time is waiting overnight for the cream to thicken. Each serving is rich, so enjoy it in small portions.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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