Peptonised Milk
Ingredients
Directions
The book gives no oven temperature. The 140°F (60°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Dilute 1 pint of milk with ¼ pint of water.
Heat the mixture to 140°F (60°C).
If no thermometer is available, heat half the mixture to boiling and combine with the cold portion.
Peptonise and finish
Add 2 teaspoons of Benger's liquor panereatieus 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.
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 liquid and provides the proteins that the pancreatic enzyme breaks down.
- Benger's liquor pancreaticus
- Pancreatic enzymes that partly break down milk proteins and fats, changing its taste and texture.
- Bicarbonate of soda
- Raises the pH slightly, helping the enzymes work and softening the milk's flavour.
The step that matters
Holding the warm mixture for 1 to 1.5 hours. Enzyme activity depends on temperature and time. Too cool and the breakdown stalls; too long and the milk becomes overly bitter. Keeping it warm for the stated time gives a controlled result, and the final boil stops the enzymes.
“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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