Peptonized Meat
Ingredients
Directions
Bring 1 pint of water to a boil.
Reduce the temperature to 140°F (60°C) by adding ½ pint of cold water.
Add 30 grams of zymine or another enzyme.
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.
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