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Definition of Double cream
1. Noun. Fresh soft French cheese containing at least 60% fat.
Definition of Double cream
1. Noun. (UK Ireland) A relatively thick cream suitable for whipping and piping. ¹
¹ Source: wiktionary.com
Lexicographical Neighbors of Double Cream
Literary usage of Double cream
Below you will find example usage of this term as found in modern and/or classical literature:
1. Pan-Pacific Cook Book: Savory Bits from the World's Fare by Linie Loyall McLaren (1915)
"CREME NEAPOLITAN Sweeten a pint of double cream; add a teaspoon of vanilla ...
Sweeten and whip a pint of double cream, flavor with sherry and chill also. ..."
2. Cooking for Two: A Handbook for Young Housekeepers by Hill, Janet McKenzie (1909)
"CHARLOTTE RUSSE WITHOUT GELATINE y$ cup of double cream tract or J4 cup of
sugar (scant meas- 2 tablespoonfuls of sherry ure) , Ladyfingers 1 teaspoonful of ..."
3. Practical Cooking and Serving: A Complete Manual of how to Select, Prepare by Janet McKenzie Hill (1902)
"double cream may be diluted with milk and frothed with the whip-churn, ...
It could, however, scarcely be called double cream, if it would not stand the ..."
4. Paul Richards' Book of Breads, Cakes, Pastries, Ices and Sweetmeats by Paul Richards (1907)
"FROZEN EGG NOGG. drain on ice in sieve for thirty minutes, sweeten Beat one quart
of double cream to a firm froth, Take one gallon of cream, ten yolks, ..."
5. The American Pastry Cook: A Book of Perfected Receipts for Making All Sorts by Jessup Whitehead (1894)
"1 quart of double cream, 12 ounces of sugar. 1 quart of strawberries. 2J ounces
of gelatine. Dissolve the gelatine in a little of the cream with as much ..."
6. The Mendelssohn Club Cook Book by Mendelssohn Club (Rockford, Ill.) (1909)
"French Eggs in double cream. Boil hard 7 eggs and cut 6 into lengthwise strips.
Heat in chafing dish Y pint of the thickest cream you can get, ..."
7. Varied Occupations in Weaving by Louisa Walker (1901)
"Double in half, open the ends, and pass the double cream inside, then pass both
ends of the brown through the loop of next cream strip, drawing the ends ..."
8. The Boston Cooking School Magazine of Culinary Science and Domestic Economics by Mass Boston Cooking School (Boston, Boston Cooking School (Boston, Mass.) (1905)
"fourth a cup of clear black coffee, and stir over ice water until the mixture
begins to set, then fold in one cup of double cream and one cup of cream from ..."
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