English creams, due to their light texture and their hydrating properties, were extremely popular. They contained glyceroled starch [1] and sometimes also zinc oxide and a more or less
sophisticated perfume. The base could be stained with eosin [2] (Pink cream), or sienna, or orris root powder to obtain “crème Rachel.”
Saponated creams were a little richer. For instance there were creams with sodium stearate, with glycerin (Reine des crèmes, crème Bossard, Crème idéale) or without glycerin (crème Lakmée). There also were variants with
wheat glyceroled starch [1] (Floréine Girard), gelatin or zinc oxide. In order to cover the smell of the oily base, patchouli, heliotropin, rose essences or crimson clover were used.
