Vintage clotted cream tin probably from Devon or Cornwall. A nice decorative tin which would look great in a kitchen etc.
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Some age related wear. Size 7 cm round 8 cm tall
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Clotted cream history is intertwined with the English counties of Devon and Cornwall, with its origins debated between the two. While some suggest it originated with Phoenician traders centuries ago, historical accounts link the earliest documented evidence points to its presence at Tavistock Abbey in Devon during the 11th century. The monks there reportedly served it with bread and jam to laborers and travelers. The traditional method of making clotted cream involves heating unpasteurized cow's milk in a shallow pan, allowing the cream to rise and solidify.
Here's a more detailed look at the history:
Early Origins:
The earliest known mention of clotted cream is linked to Tavistock Abbey in Devon, where monks are said to have created it and served it to workers after the abbey was rebuilt following a Viking raid in 997 AD, according to historical accounts.
The Cream Tea Connection:
The tradition of serving clotted cream with scones and jam, now known as the cream tea, became popular in the West Country during the 1850s, coinciding with the rise of tourism in the region.
Cornish and Devonshire Traditions:
While both Devon and Cornwall claim clotted cream as their own, both counties have long traditions of making it. The debate over which county makes the best clotted cream continues to this day.
Traditional Making:
The traditional method involves heating full-fat cow's milk slowly in a shallow pan, causing the cream to separate and form a thick, rich layer on top.
Phoenician Traders:
Some food writers suggest that Phoenician traders may have introduced clotted cream to the region centuries ago, according to historical accounts.
Modern Production:
While traditionally made with unpasteurized milk, modern production often uses pasteurized milk for safety reasons.
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