Peptonised Milk
Ingredients
Directions
Prepare
Prepare a thick gruel from any farinaceous article.
While hot, mix the gruel with an equal quantity of cold milk.
Peptonise and finish
Add 2 teaspoons of liquor pancreaticus and 20 grains of bicarbonate of soda to the mixture.
Set aside in a warm place for 2 to 3 hours.
Raise the mixture to boiling point.
Strain the mixture.
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
- Liquor pancreaticus
- Enzymes that break down milk proteins, partly predigesting the mixture.
- Bicarbonate of soda
- Raises the alkalinity, helping the enzymes work on the milk proteins.
- Cold milk
- Supplies the milk proteins and fat that the enzymes act upon.
The step that matters
Holding the warm rest. Enzymes work best at body-warm temperatures, so the mixture must be kept warm for the full 2 to 3 hours. Too cool and little breakdown occurs; the boiling step afterwards stops enzyme activity.
“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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