Peptonised Milk
Ingredients
Directions
Prepare
Dilute the milk with water and heat to 140°F (60°C).
If no thermometer is available, boil half the mixture and combine it with the cold portion.
Peptonise and serve
Add the liquor pancreatieus and bicarbonate of soda to the warm milk.
Pour the mixture into a covered jug and keep it warm 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
- Liquor pancreatieus
- Pancreatic enzymes that break down milk proteins, making the milk easier to digest.
- Milk
- Provides the protein and fat that the enzymes break down, forming the base of the drink.
- Bicarbonate of soda
- Raises the pH slightly, helping the enzymes work in the milk.
The step that matters
Holding the mixture warm for 1 to 1.5 hours. Enzymes work best at a steady warm temperature. Too cool and digestion stalls; too hot and the enzymes are destroyed, so the milk will not be properly peptonised.
“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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