Recipe Manuscript

Clouted Cream

Name: Clouted Cream
Prep time: PTPT15M
Cook time: PTPT30M
Yield: 30
Cuisine: European
Ingredients: 15 liters whole cow's milk (fresh, full-fat); 85 grams leaf gelatin (to replace 3 ounces isinglass); Caster sugar, to taste (for serving)

1700

From the treasured pages of Receipt book of Mary Hookes

Written by Mary Hookes

Renaissance (1400 - 1700)European Intermediate Dessert

Original Recipe • 1700

Original Manuscript(circa Renaissance, 1400 - 1700)

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

Clouted Cream

"Take 16 quarts of milke hott from ye Cow, sett it on ye fire, when it is ready to boyle putt in 3 ounces of Ising-glasse being boiled & strained then keep itt gently stirrd till it boile a pace; then putt itt into earthen pans: & let it stand all night, in ye morning take of ye top cream & putt it in a Dish, & on every 2 or 3 spoonfulls of ye cream scrape in sugar, & so serve itt up."

Note on the Original Text

This recipe is written in a direct, practical manner typical of manuscript cookbooks from the late 17th and early 18th centuries. Spellings are phonetic (e.g., 'boyle' for 'boil', 'ye' for 'the') and instructions rely on assumed knowledge of dairy handling. Quantities are large, reflecting a household scale of preparation, and descriptions are rooted in observational cues ('when it is ready to boyle', 'putt itt into earthen pans'), trusting the cook’s judgment. 'Ising-glasse' refers to a historic gelling agent made from sturgeon, here best replaced by modern gelatin. Despite its simplicity, the recipe is a testament to domestic ingenuity and the enduring allure of subtly sweetened cream.

Modern Kitchen Interpretation

Recipe's Origin

Receipt book of Mary Hookes - Click to view recipe in book

Title

Receipt book of Mary Hookes (1700)

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

Writer

Mary Hookes

Era

1700

Publisher

Unknown

Background

A delightful voyage into the kitchens of the late 17th and early 18th centuries, this book teems with forgotten flavors, aromatic recipes, and the elegant wisdom of early modern cookery. A treasure trove for culinary adventurers craving a taste of the past!

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe is drawn from the household book of Mary Hookes, compiled sometime between 1675 and 1725 in England. At that time, clouted (or clotted) cream was a luxurious treat, often served with sugar as a dessert or at the tea table. The recipe reflects a period when dairy was a central part of rural life, and making cream at home was both an everyday necessity and a sign of domestic skill. The inclusion of isinglass—a fish-derived gelling agent popular before the advent of modern gelatin—demonstrates the ingenious use of available resources to achieve desired textures. Serving sweetened clouted cream highlights the early modern taste for rich and sumptuous dairy dishes.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In Mary Hookes’s day, producing this recipe required a large cauldron or kettle for heating the milk directly after milking, a hot hearth or open fire for careful temperature control, and wide, shallow earthenware pans for setting the cream. A wooden or metal spoon would have been used for gentle stirring. Straining the isinglass would be accomplished through linen cloth or a simple sieve. For serving, an elegant dish and a special spoon would showcase the prized clouted cream at the table.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

15 mins

Cook Time

30 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

4 gallons whole cow's milk (fresh, full-fat)
3 ounces leaf gelatin (to replace 3 ounces isinglass)
Caster sugar, to taste (for serving)

Instructions

To make clouted cream in the modern kitchen, begin by heating 4 gallons of fresh, full-fat cow's milk until it is just about to boil.
While the milk heats, dissolve 3 ounces of high-quality leaf gelatin (as a substitute for isinglass, which is no longer commonly used) in hot water, then strain it to remove any solids.
Once the milk reaches the scalding point, gently stir in the strained gelatin, making sure it fully dissolves.
Maintain a gentle stir and allow the milk to reach a full boil, then transfer it into shallow wide ceramic or glass dishes.
Let these dishes rest, uncovered, at cool room temperature or in the refrigerator overnight.
Come morning, carefully skim the thick layer of clotted cream from the top.
Serve the cream by placing it in a serving dish and, for every two or three spoonfuls, sprinkle a generous pinch of caster sugar across the top.

Estimated Calories

120 per serving

Cooking Estimates

You will spend about 15 minutes preparing the milk and gelatin, and about 30 minutes to heat and combine everything. The milk then needs to sit overnight in the fridge to allow the cream to set. Each serving is around 120 calories. This recipe makes about 30 servings.

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.