Name: Hot Peptonised Milk As a Beverage
Ingredients: 1 peptonising tube powder; ½ cup cold water; 1 pint fresh cold milk

Hot Peptonised Milk As a Beverage

Ingredients

1 peptonising tube powder
½ cup cold water
1 pint fresh cold milk

Directions

Prepare

Combine the peptonising powder and cold water in a clean quart bottle, then shake well.
Add the cold milk to the bottle and shake again.
Place the bottle on ice until ready to use.

Heat and serve

When needed, pour the desired amount into a saucepan and heat until hot but sippable.
For immediate use, mix the powder, cold water, and cold milk directly in the saucepan and heat to the proper drinking temperature.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Peptonising tube powder: Enzymes partly break down milk proteins, giving the milk a lighter, more predigested texture and taste.
Fresh cold milk: Forms the main liquid and is the protein base that the powder acts on.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.