creamed, ppl. a.
(kriːmd)
[f. cream n.2 and v. + -ed.]
1. Having the cream formed or separated.
| 1623 J. Wodroephe Marrow Fr. Tong. 211 (T.) Have you some creamed or curded milk? 1660 Hexham Dutch Dict., Gezaende melck, creamed milke to make butter off. |
2. Made, flavoured, or mixed with cream. spec. Of chicken, fish, etc.: cooked with cream, prepared in a cream sauce.
| 1769 Public Advertiser 11 Mar. 3/3 Creamed Apple-Pies. a 1809 Miss Seward Lett., Drinking creamed tea. 1906 Mrs. Beeton Bk. Househ. Managem. 1517 Creamed Lobster..Creamed Peas. 1908 Practitioner Sept. 369 Later on creamed chicken or fish may be given. 1935 ‘R. Crompton’ William—the Detective vii. 141 Dishes of creamed chicken for ‘our little doggie brothers’. |
3. Of butter: beaten to a cream. Cf. cream v. 8.
| 1892 T. F. Garrett Encycl. Pract. Cookery I. 216/2 Creamed butter..is best adapted for making cakes and some kinds of pastry. 1906 Mrs. Beeton Bk. Househ. Managem. 1116 Creamed butter for sandwiches. |
4. Formed or obtained as a result of creaming (creaming vbl. n. c).
| 1914 H. Brown Rubber 69 If the creamed globules are separated from the liquid..they coalesce to form a mass of rubber. 1953 Kirk & Othmer Encycl. Chem. Technol. XI. 822 Creamed latex of commerce is usually at a much higher solids concentration than centrifuged latex and is higher in viscosity. |