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1877 E. S. Dallas Kettner's Bk. of Table 303 We have double cream put in to sauces and soups.

1888 Mrs. Beeton's Bk. Househ. Managem. (rev. ed.) xxxii. 898 For whipping and making sweets it is usual to ask for double cream, that is thick cream that has stood on the milk for twenty-four hours instead of twelve.

1936 D. Lucas & R. Hume Au Petit Cordon Bleu 161 1 gill double cream.

1959 Listener 2 July 39/2 Whip the double cream until fairly stiff.