| Display title | Creme fraiche |
| Default sort key | Creme fraiche |
| Page length (in bytes) | 1,414 |
| Namespace ID | 0 |
| Page ID | 7102 |
| Page content language | en-gb - British English |
| Page content model | wikitext |
| Indexing by robots | Allowed |
| Number of redirects to this page | 1 |
| Counted as a content page | Yes |
| Edit | Allow all users (infinite) |
| Move | Allow all users (infinite) |
| Page creator | Chef (talk | contribs) |
| Date of page creation | 14:31, 26 September 2008 |
| Latest editor | Chef (talk | contribs) |
| Date of latest edit | 17:14, 2 March 2016 |
| Total number of edits | 6 |
| Total number of distinct authors | 1 |
| Recent number of edits (within past 90 days) | 0 |
| Recent number of distinct authors | 0 |
| Transcluded templates (2) | Templates used on this page:
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Description | Content |
Page title: (title)
This attribute controls the content of the <title> element. | Creme fraiche Cooking Wiki |
Article description: (description)
This attribute controls the content of the description and og:description elements. | Crème fraîche, lit. fresh cream, is a soured cream containing 30–45% butterfat and having a ph of around 4.5. It is soured with bacterial culture, but |
Keywords: (keywords)
This attribute controls the content of the keywords and article:tag elements. | - #sourcream #desserts #butterfat #condiments #dairyproducts #mexicancuisine #cremefraiche #preparedfoods #sauces #cheesemaking #recipes
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