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Cabbage cream

A way of displaying clotted cream that was popular in the 17th and 18th century. This involved lifting out skins of cream and building them up in a dish "round and high like a cabbage". Sugar and rosewater were sprinkled between the layers.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.

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