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.