Description
"Its orient tinge, like spring-time morn,
Or baby-buttercups newly-born;
Its balmy perfume, delicate pulp,
One longs to swallow it all at a gulp,
Sure man had ne'er such gifts or theme
As your melt-in-mouthy Devonshire cream."
—William Barry Peacock, Manchester, 1853
Clotted cream has been described as having a "nutty, cooked milk" flavour, and a "rich sweet flavour" with a texture that is grainy, sometimes with oily globules on the crusted surface. It is a thick cream, with a very high fat content (a minimum of 55%, but an average of 64%); in the United States it would be classified as butter. Despite its popularity, virtually none is exported due to it having a very short shelf life.
Clotted cream is often considered to be bad for health due its high saturated fat content. For comparison, single cream has a lower fat content of 18%. According to the United Kingdom's Food Standards Agency, a 100-gram (3.5 oz) tub of clotted cream provides 586 kilocalories (2,450 kJ), roughly equivalent to a 200-gram (7.1 oz) cheeseburger.
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—Lyndon Baines Johnson (1908–1973)
“I was here first introduced to Joe.... He was a good-looking Indian, twenty-four years old, apparently of unmixed blood, short and stout, with a broad face and reddish complexion, and eyes, methinks, narrower and more turned up at the outer corners than ours, answering to the description of his race. Besides his underclothing, he wore a red flannel shirt, woolen pants, and a black Kossuth hat, the ordinary dress of the lumberman, and, to a considerable extent, of the Penobscot Indian.”
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