DCHP-2

table cream DCHP-2 (November 2016)

• n. — Prince Edward Island, Food & Drink

  a blend of milk and cream generally used in coffee or tea; today usually with 18 percent milk fat content.

  Type: 2. Preservation — The Canadian dairy industry has traditionally produced four types of cream: "whipping cream" (c. 40% fat content), table cream (c. 15-20%), cereal cream (c. 10%) and the fermented "sour cream" (c. 14%). It appears that people on PEI use table cream more frequently than the competing variants coffee cream or cereal cream (see Chart 1). In everyday speech, the term is a generalization to any kind of cream that one puts into coffee or tea, which may or may not be table cream in the strict sense of the word. This use is likely a preservation: as creams with less fat content became more widespread in Canada, PEIers transferred the older name to the new products, as the 1985 quotation suggests. In other provinces, however, other terms were adopted (e.g., in BC the term creamo).
  The term is not listed in DPEIE.

  See also: creamo  cereal cream  coffee cream