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table cream
DCHP-2 (Oct 2016)
n. — Prince Edward Island, Food & Drink
a blend of milk and cream generally used in coffee or tea; today usually with 18 percent milk fat content.
Type: 2. Preservation — The Canadian dairy industry has traditionally produced four types of cream: "whipping cream" (c. 40% fat content), table cream (c. 15-20%), cereal cream (c. 10%) and the fermented "sour cream" (c. 14%). It appears that people on PEI use table cream more frequently than the competing variants coffee cream or cereal cream (see Chart 1). In everyday speech, the term is a generalization to any kind of cream that one puts into coffee or tea, which may or may not be table cream in the strict sense of the word. This use is likely a preservation: as creams with less fat content became more widespread in Canada, PEIers transferred the older name to the new products, as the 1985 quotation suggests. In other provinces, however, other terms were adopted (e.g., in BC the term creamo).
The term is not listed in DPEIE.
The term is not listed in DPEIE.
Quotations
1933
Grabill explained the serious discrepancies between his calculations and the calculations of Roberge, the former accountant, by saying that large quantities of fluid milk were used for table cream, butter and ice cream.
1985
All pasteurized whipping creams and most table creams with 15-per-cent butter fat contain carrageenan, but the thickening agent is rarely put in table cream with 10-per-cent butterfat (b.f.). If you're willing to settle for a less-rich ice cream, at least two Montreal dairies, Guaranteed Pure Milk Co. and Sealtest Dairy Products, plus the co-operative Agropur, produce table cream without carrageenan.
1994
Christmas dessert was always "grandmother Hall's plum pudding. Making it in the fall was a family ritual. We all had to have a stir of the batter and my mother always put charms in it or money. The 'pud,' as we called it, was served with table cream or sometimes we had hard sauce."
2005
Allison Ellis, Chair of Marketing Council, today announced that the minimum wholesale and minimum home delivery price of fluid (table) milk and cream products will increase by 8.0 cents a litre on February 1, 2005.
Products affected by the increase include homogenized (standard) milk, 2 percent milk, 1 percent milk, skim milk, blend, table cream, whipping cream and chocolate milk
2007
From The French Recipe Cookbook, an out-of-stock book. Authors Carole Clements and Elizabeth Wolf-Cohen discovered this simple but unusual dish in Paris. The hint of citrus balances the richness of the topping; a lighter version can be made with 18 per cent table cream.
2010
Fluid milk products include homogenized (standard) milk, 2 per cent milk, 1 per cent milk, skim milk and chocolate milk.
Fluid cream products include blend, table cream and whipping cream.
MacBeath says producers will receive about 30 per cent of the increase while processors will receive the remaining 70 per cent.
2016
The recipe for milk paint is a 1:1 ratio. First, measure and add water to a clean jar. Measure and add milk paint powder to the water. Mix thoroughly, using a whisk, for approximately three minutes or until smooth. Tips: Make sure it is mixed thoroughly before painting. It should have a table cream consistency for opaque coverage. Add more water if it is too thick or more powder if it is too thin.
References
- DPEIE
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