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Pancreatinised Milk Gruel

A milk gruel thickened with sago or barley and treated with peptonising powder to produce a pancreatinised milk mixture.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Pancreatinised Milk Gruel

Ingredients

Directions

Make the gruel mixture

  1. Heat the thick milk gruel until boiling hot.

  2. Combine the cold fresh milk with the hot gruel, aiming for a temperature of about 125°F (52°C).

  3. Add the peptonising powder and place the mixture on the side of the stove for 2-3 hours, avoiding high heat.

Finish and chill

  1. Boil the mixture to stop fermentation.

  2. Strain and keep on ice until ready to use.

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

Cold fresh milk
Cools the hot gruel to a set working temperature and supplies the milk base.
Thick milk gruel
Provides body and thickness as the starchy base of the mixture.
Peptonising powder
Enzymes that partly break down proteins in the milk, changing its flavour and digestibility.

The step that matters

Holding the mixture at low heat. Enzymes in the peptonising powder work best at moderate warmth. Overheating during the 2-3 hour rest can destroy them, so the mixture must stay near the target temperature and off high heat.

“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.

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