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Fancreatinised Milk Gruel

A milk gruel thickened with sago, barley, or flour, then cooled, peptonised, and strained.

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

Ingredients

Directions

  1. Heat the thick milk gruel until boiling hot.

  2. Combine the cold fresh milk with the hot gruel.

  3. Ensure the mixture temperature is about 125°F (52°C).

  4. Add the peptonising powder.

  5. Place the mixture on the side of the stove for 2-3 hours, avoiding high heat.

  6. Boil the mixture to stop fermentation.

  7. 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

Fresh milk
Supplies the liquid base and milk proteins that the peptonising powder breaks down.
Milk gruel
Thickens the mixture and gives it body from its starch.
Peptonising powder
Contains enzymes that partly break down milk proteins, making the mixture easier to digest.

The step that matters

Holding the mixture at the side of the stove. Enzymes in the peptonising powder work best at moderate warmth. Too much heat destroys them and stops the protein breakdown, so the mixture should stay warm rather than hot.

“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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