cremor

In 6th-century Gaul, fatty milk was called crama, from the Latin cremor lactis, or “heat-thickened substance of milk.”

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

In 6th-century Gaul, fatty milk was called crama, from the Latin cremor lactis, or “heat-thickened substance of milk.”

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Page 412 said it possessed no power in this respect; but in the hands of Dr. Zollickoffer it has proved eminently successful in tinea capitis, given in combination with cremor tartar.

Resources of the Southern Fields and Forests, Medical, Economical, and Agricultural. Being also a Medical Botany of the Confederate States; with Practical Information on the Useful Properties of the Trees, Plants, and Shrubs 1863

Lozenges, particularly those into the composition of which substances enter that are not soluble in water, as ginger, cremor tartar, magnesia,

A Treatise on Adulterations of Food, and Culinary Poisons Exhibiting the Fraudulent Sophistications of Bread, Beer, Wine, Spiritous Liquors, Tea, Coffee, Cream, Confectionery, Vinegar, Mustard, Pepper, Cheese, Olive Oil, Pickles, and Other Articles Employed in Domestic Economy Friedrich Christian Accum 1803

** We have found, tliat oxymel qoU cfaiciy baccx juniperi, &c. arc much ftronger diuretics, but much weaker ancihydropics, than cremor tartari.

The Monthly Review 1793

To obtain a deeper tint, alkali, and cremor calcis (lait de chaux) diffufed in water, are fometimes added to it as for deep foupe au vin colours.

Elements of the Art of Dyeing Claude-Louis Berthollet 1791