Scottish National Dictionary (1700–)
from 1976 supplement
CORSTORPHINE CREAM, n.comb. Also †Corsterphin(e) ream (see Ream). A kind of cream-cheese (see quots.), Gowdie (Sc. 1825 Jam., s.v. hattit kit). Hist.
Sc. 1742 Ramsay Poems (S.T.S.) III. 253:
Th'yellow Pound & Cauller egs and sweet Corsterphine Ream. Edb. 1795 Stat. Acc.1 XIV. 453:
They still prepare for market, a considerable quantity of what is well known over the kingdom, by the name of Corstorphine Cream. Lth. 1795 Stat. Acc.1 XIV. 453–4:
They still prepare for market a considerable quantity of what is well known over the kingdom by the name of Corstorphine cream. Lth. 1951 Scotsman (29 March):
Corstorphine Cream was an old-fashioned cooling drink. It is made by mixing equal quantities of milk obtained on two succeeding days, letting it stand 12 hours, then adding a little new milk, and beating all well together with sugar.
[From Corstorphine, now a district of Edinburgh, where it was orig. made.]
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"Corstorphine cream n. comb.". Dictionary of the Scots Language. 2004. Scottish Language Dictionaries Ltd. Accessed 18 Jan 2018 <http://www.dsl.ac.uk/entry/snd/snds2189>
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