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September 30, 2004


Mary Beth

I believe top milk is the stuff right under the cream - so rich whole milk

Mary Beth

or light cream. I'd probably do half milk and half light cream.


I was just going to point out that the cream always rises to the top! I agree, either cream or half and half.

Larry Abraham

According to the OED, 2d ed. (Vol. XVIII, p. 246), the "top of the milk" is "the cream that rises to the top of milk when left undisturbed." There are examples from 1942, 1958 and 1979 on p. 247. The 1979 example is a comment that pasteurized milk has no "top of the milk." I couldn't find the phrase "top milk."

And, yes, I'm a librarian

Doreen Giles

Top milk, in the forties, in Canada, was the cup shaped ball on top of the milk bottle, and contained whipping cream.

Camella Burton

What the heck was the surprise????


Before milk was homogenised the milk fat would rise to the top. This is not as rich as cream, but richer than whole milk.

Homogenisation (whizzing the milk to the point where the fat particles are dispersed so finely that they no lnger rise to the top) was only introduced in Ireland about 20 years ago. As kids we would fight to get the top of the milk for our breakfast cereal. It was also used as a treat swirled into soup.


Just a quick note to let you know although I didn't find this recipe in the 1896 edition, I borrowed your recipe link for my Months of Edible Celebrations tribute to Fannie Farmer.

LUV! to visit you sites.

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