Dictionaries of the Scots Language
Dictionars o the Scots Leid

Scottish National Dictionary (1700–)

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First published 1976 (SND Vol. X). Includes material from the 2005 supplement.
This entry has not been updated since then but may contain minor corrections and revisions.

CORSTORPHINE CREAM, n.comb. Also †Corsterphin(e) ream (see Ream). A milk-based preparation; see quots. and cf. hattit kit (s.v. hat n., v. ¹ I. 2.) Hist.Sc. 1742 Ramsay Poems (S.T.S.) III. 253:
Th'yellow Pound & Cauller egs and sweet Corsterphine Ream.    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.Sc. 1837 'Margaret Dods' The Cook and Housewife's Manual 395:
Corstorphine or Ruglen cream, or Lappered milk. - ... It may be made like hatted kit, of mixed butter-milk and sweet milk. - Indeed there is a learned controversy on the genuine preparation; as well as whether its invention really belongs to Corstorphine near Edinburgh, or to the village of Rutherglen in the neighbourhood of the western metropolis. 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.