Peptonized 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 the milk with water in a vessel.
Add the Liquor Pancreaticus and bicarbonate of soda.
Peptonize and boil
Place the vessel in a sterilizer and gradually raise the water temperature to 140°F (60°C).
Quickly raise the temperature to boiling point.
To avoid bitterness, regulate the dose of pancreatic solution and timing.
If no sterilizer is available, keep the mixture in a covered jug in a warm room for an hour, then boil.
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
- Provides the protein and fat that the pancreatic solution breaks down.
- Liquor pancreaticus
- Enzyme solution that partially breaks down milk proteins, giving a predigested, thinner liquid.
- Bicarbonate of soda
- Makes the mixture alkaline, which helps the pancreatic enzymes act on the milk.
The step that matters
Controlling the dose and timing of the pancreatic solution. Over-digestion of milk proteins produces bitter-tasting peptides. Limiting the enzyme amount and the time it acts keeps the milk pleasant, and boiling then stops the enzyme's 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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