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cereal cream
DCHP-2 (Oct 2016)
n. — Food & Drink
cream with 10 percent milk fat.
Type: 5. Frequency — This term is most often used in Canada, with some prevalence in the US (see Chart 1). The most popular synonyms are "half-and-half" or simply coffee cream. Within Canada, cereal cream is most frequent in Manitoba and the Northwest Territories (see Chart 2). However, in Manitoba, it is the preferred term by only a small margin (see Chart 3).
See also COD-2, s.v. "cereal cream", which is marked "Cdn".
See also COD-2, s.v. "cereal cream", which is marked "Cdn".
Quotations
1938
The author says that before Modern Coffee Creams were invented it was usual to use condensed milk. Nowadays it is usual to use a special kind of milk called by various trade names such as Creamo, Coffee Cream or Cereal Cream.
1979
Stir cereal cream and remaining sherry into remaining 2 cups of sauce. Spread half of sauce over crepes in each pan. Sprinkle top of each pan of crepes with cheese and nutmeg.
1993
"Half and Half" refers to 10 per cent cream. Surprisingly, many Canadian and U.S. dairies still label light cream as half and half or cereal cream, although these terms are almost obsolete here in Quebec. That would explain why you had a hard time finding it.
2013
Micro-filtered milk is processed according to a microfiltration process that eliminates bacteria, making it possible to pasteurize milk at a lower temperature. This process produces a creamier milk with a longer shelf life than traditional milk, anywhere from 10 days to several weeks.
This is typically seen here in one-litre or smaller cartons of cereal cream, coffee cream and baking related milk products, said Christie.
References
- COD-2
Images
Chart 1: Internet Domain Search, 16 Jan. 2014
Chart 2: Regional Domain Search, 16 Jan. 2014
