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Mary Carnegie and Susan Gillespie cookbook, 1804-1905
Page 11
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Corstorphin Cream Take common skimmed Milk when it begins to turn Sour; put it into an upright Churn or Barrel with one of its ends out - or any other convenient Vessel - heat some water and pour it into a Tub large enough to contain with ease the Vessel into which the milk was put - Set the Vessel containing the milk into the hot water and let it remain there for the space of one night. In the morning it will be found that the milk hath separated into two parts a thick creamy part and a thin serous part called Wig which must be drawn off by a Cock placed near the bottom of the Vessel N.B. it is usualy sold at double the price of unskimmed Milk Dr Anderson recommends that in Dairies the first drawn part of the Milk should be set apart for Cheese and the last for Butter as being the richest Salting Butter from Dr. Anderson After the Butter is churned the whole ought to be separated from the Milk and put into a clean dish the morde of which if made of wood should be rubbed with salt to prevent the butter sticking to it the Butter should be worked with a flat
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Corstorphin Cream Take common skimmed Milk when it begins to turn Sour; put it into an upright Churn or Barrel with one of its ends out - or any other convenient Vessel - heat some water and pour it into a Tub large enough to contain with ease the Vessel into which the milk was put - Set the Vessel containing the milk into the hot water and let it remain there for the space of one night. In the morning it will be found that the milk hath separated into two parts a thick creamy part and a thin serous part called Wig which must be drawn off by a Cock placed near the bottom of the Vessel N.B. it is usualy sold at double the price of unskimmed Milk Dr Anderson recommends that in Dairies the first drawn part of the Milk should be set apart for Cheese and the last for Butter as being the richest Salting Butter from Dr. Anderson After the Butter is churned the whole ought to be separated from the Milk and put into a clean dish the morde of which if made of wood should be rubbed with salt to prevent the butter sticking to it the Butter should be worked with a flat
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