Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.1 6/24/83; site uottawa.UUCP Path: utzoo!dciem!nrcaero!uottawa!carolyn From: carolyn@uottawa.UUCP (Carolyn Pullman) Newsgroups: net.cooks Subject: Re: EGGNOG question Message-ID: <70@uottawa.UUCP> Date: Sun, 9-Dec-84 13:31:44 EST Article-I.D.: uottawa.70 Posted: Sun Dec 9 13:31:44 1984 Date-Received: Mon, 10-Dec-84 03:26:54 EST Organization: University of Ottawa,Ottawa,Ont.,Canada Lines: 22 < Subject: Re: The World's Greatest EGGNOG < Message-ID: <4392@tektronix.UUCP> < This recipe calls for 'cream' and 'heavy cream', which raises a question < I've had for awhile: what's the difference? When I go to the grocery < store, I seem 3.8% milk, half-and-half, and whipping cream. How do these < correlate? < Moira Mallison < tektronix!moiram The problem with "heavy cream" is that it is almost impossible to buy in North America as a general. Now in the Loblaw's Superstore I've bought it. It's called Devohey or double cream. That one came in a small pint size bottle near the generic cream I think I've also seen it in cans. It's from England. There you can get it quite easily. Devon is the south-west corner of England. It's even thicker than whipping cream although not quite as thick as say sour cream. You haven't lived until ye had heavy cream on your dessert.