Recipe Manuscript

To Make A Thick Creame

Name: To Make A Thick Creame
Prep time: PTPT20M
Cook time: PTPT0M
Yield: 16
Cuisine: European
Ingredients: 6-8 litres fresh whole milk (preferably unhomogenized; raw if food regulations permit); No modern additives or sugar required

1695

From the treasured pages of Cookery and medicinal recipes of the Granville family from Worcestershire and Cadiz

Written by Granville family

Renaissance (1400 - 1700)European Beginner Breakfast Dessert Other

Original Recipe • 1695

Original Manuscript(circa Renaissance, 1400 - 1700)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

To Make A Thick Creame

"Bring 2. or 3. Cowes according to the quantity you will make, & neare the place you set your creame in as may Bee, and milke them with all the speed that you can, soe that the milke may Bee strained as hott as possible you can into the pans, for the warmenesse of the milke from the Cow is the reason of the thicknes of the creame, soe lett it stand 24 houers if you thincke itt will keepe noe longer sweete, and then take itt vp as thick as the creame will afford, you will find itt a very thick creame, and cleane another taste if you exactly obserue the Rule. -"

Note on the Original Text

This recipe is written in the direct, instruction-driven style typical of early modern English manuscripts. Spelling reflects the phonetics of the period (e.g., 'Bee' for 'be', 'neare' for 'near')—charming evidence of a time before spelling was standardized. Notably, the recipe assumes familiarity with sourcing and processing milk; quantities are imprecisely defined by the number of cows, and all measurements are left to the cook’s judgement. Precision was less important than process, and the key technical detail is maintaining the milk's warmth after milking to maximize the thickness of the cream.

Modern Kitchen Interpretation

Recipe's Origin

Cookery and medicinal recipes of the Granville family from Worcestershire and Cadiz - Click to view recipe in book

Title

Cookery and medicinal recipes of the Granville family from Worcestershire and Cadiz (1695)

You can also click the book image above to peruse the original tome

Writer

Granville family

Era

1695

Publisher

Unknown

Background

A delightful journey through the culinary traditions of the Granville family, this historical recipe collection serves up a taste of English kitchens from the 17th and early 18th centuries. Brimming with time-honored techniques and flavors, it invites modern readers to savor the spirited inventiveness of early modern home cooks.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe, originating from the Granville family manuscript (circa 1640-1750), reflects a time when many households were intimately connected to milk production—often keeping cows close by and using what they produced immediately. Thick cream, or 'clouted cream,' as it came to be known, was a true marker of rural abundance in early modern England, reserved for special occasions or to honor guests with the best of the farm’s offerings. The emphasis on milking 'as speedily as you can' reveals the importance placed on temperature and freshness in pre-refrigeration days.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In the 17th and 18th centuries, this recipe would require: - Milking stools and buckets for collecting fresh milk from cows - Strong, coarse strainers (often linen or muslin cloth) to filter out impurities - Shallow pans or earthenware dishes to allow the cream to rise and set - A skimmer or a large spoon to gently collect the thickened layer of cream No heat source is needed beyond the natural warmth of fresh milk, and cellars or cool pantries served as makeshift refrigeration.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

20 mins

Cook Time

0 mins

Servings

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

6-8 quarts fresh whole milk (preferably unhomogenized; raw if food regulations permit)
No modern additives or sugar required

Instructions

To make a thick cream in the modern kitchen, start by sourcing the freshest whole milk you can find—ideally, unhomogenized and as close to raw as permitted.
If you have access to a local dairy or farm, that's ideal, as the freshness and warmth of the milk are key to this recipe's signature texture.
Heat the milk to about 95-104°F (body temperature) if it isn't freshly drawn.
Pour the warm milk directly into shallow, wide pans or dishes.
Allow the milk to sit, undisturbed, in a cool area (around 54-61°F, like a cellar or a cool room) for 24 hours.
After this period, carefully skim off the thick layer of cream that has risen to the top.
The resulting cream will be noticeably rich and dense—perfect for serving with fruit, on scones, or in classic desserts.

Estimated Calories

100 per serving

Cooking Estimates

Most of the time is passive while the milk sits and the cream rises. Actual hands-on work is quick: just heating, pouring, and skimming.

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.