Hanged Cream

This recipe originates from a manuscript dated approximately between 1660 and 1680—an exciting era in English culinary history, marked by a growing love for dairy-rich desserts and importation of exotic spices and wines. 'Hanged cream' was a treat for those of means, combining richness and subtle aromatics with the sophistication of sack, a popular Spanish fortified wine at the time. The recipe reflects the early modern English household's enthusiasm for cream-based confections and their penchant for delicate preparations. Such dishes often bridged the gap between the traditions of the medieval table and the emerging, lighter sweets of the Georgian era. They were typically enjoyed on festive occasions or by the well-to-do, who had the luxury of both the equipment and the ingredients.

A fine, closely woven cloth or muslin was crucial, acting both as a strainer and a formative mold for the cream. The process demanded a strong cord and a cool, airy place—or, as we'd use today, a refrigerator—to hang and encourage the cream to drain and set. Instead of modern mixing bowls, early cooks likely used earthenware or wooden bowls. The straining setup might have been rigged over a basin with a hook, shelf, or beam—whatever was handy in the well-equipped kitchen.