Peptonised Milk
Ingredients
Directions
Prepare
In a clean quart bottle, combine 5 grains of extractum pancreatis, 15 grains of bicarbonate of sodium, and 4 fluid ounces of cool filtered water.
Shake thoroughly and add 1 pint of fresh cool milk.
Peptonise and chill
Place the bottle in hot water (comfortable to hold for a minute) for exactly 30 minutes.
After 30 minutes, place the bottle on ice to stop further digestion and prevent spoilage.
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
- Extractum pancreatis
- Pancreatic enzymes that break down milk proteins and fats, giving the milk a predigested, lighter character.
- Bicarbonate of sodium
- Raises the mixture's alkalinity, helping the enzymes work and softening the milk's curd.
- Fresh cool milk
- The base being partly broken down into smaller protein and fat molecules.
The step that matters
Holding the bottle in hot water for exactly 30 minutes. Enzyme activity rises with warmth and keeps going until it is cooled. Too long or too hot over-digests the milk and gives a bitter taste, while stopping early leaves it under-digested. Chilling on ice halts 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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