I’m planning on recreating this recipe, and I’m unsure if thick cream means heavy cream, clotted cream, sour cream, or something else I’ve ever heard of.
The recipe is from a cookbook from the late 1920s.
What is the expert opinion of all of you?
by VeggieYumYum
10 Comments
Thick cream can be a canned product as seen [here](https://www.carnationmilk.ca/En/Products/Carnation-Thick-Cream) or can be substituted with whipping cream (a bit thicker than heavy cream usually about 36% milk fat)
Double cream in UK
It’s a term from having milking animals, which you probably don’t. It describes milk soon after calving, with a lot of butterfat in it. Thick cream isn’t much different from cream at the grocery, but the stuff from the grocery is safer.
Double cream if UK, heavy cream if US – it’s just to loosen the mayonnaise a little, don’t overthink it.
Please come back and update us when you try the salad. I’m also curious what nut might be a good substitute for the chestnut. The recipe looks interesting.
Evaporated milk
Or whipping cream
Neither are exactly what is called for but will be ok in the recipe. You could even use a little bit of milk (skim, 2%, whole as long as it matches the mayonnaise to dairy or nut)
You’re going for a dressing consistency of the liquid ingredients, not too runny – just thin enough that they will coat the oranges and chestnuts
In Canada, thick cream is sold in small cans, and is shelf stable. Great for adding to creamy dishes when fresh cream isn’t in the fridge.
Heavy cream in US
It’s most likely heavy cream.
You can not go wrong with sour cream, crème fraiche’ or like everyone says heavy whipping cream, and this would be more likely.