Peptonised Milk
Ingredients
Directions
Prepare
Dilute 1 pint of milk with ¼ pint of water.
Heat the mixture to 140°F (60°C). If no thermometer is available, boil half the mixture and combine it with the cold portion.
Peptonise
Add 2 teaspoons of liquor pancreatieus and 10 grains of bicarbonate of soda to the warm milk.
Pour the mixture into a covered jug and keep it warm under a cover for 1 to 1.5 hours.
Finish
Boil the mixture for 2 to 3 minutes before use.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Milk
- Forms the base of the drink and supplies the proteins that the enzyme breaks down.
- Liquor pancreatieus
- Pancreatic enzymes that break milk proteins into smaller peptides, making it easier to digest.
- Bicarbonate of soda
- Raises the alkalinity of the milk, helping the enzyme work.
The step that matters
Holding the mixture warm for the full time. Pancreatic enzymes work best near body temperature, so the milk must stay warm long enough for the proteins to break down. Too cold and little happens; too hot and the enzyme is destroyed.
“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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