Partially Peptonized Milk
Ingredients
Directions
Make the peptonized milk
In a clean graniteware or porcelain-lined saucepan, combine milk, water, and peptonizing agents.
Heat gradually until it boils, stirring constantly.
Boil gently for 10 minutes.
Strain into a clean bottle, cork, and keep in a cool place.
Serve
Before using, shake the bottle well; serve hot or cold.
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.
Explore the science
What each ingredient does
- Milk
- Forms the base liquid that the peptonizing agents act on.
- Fairchild's peptonizing tube or pancreas extract
- Enzymes that partly break down milk proteins, making the milk easier to digest.
- Bicarbonate of soda
- Raises the pH slightly, helping the enzymes work in the milk.
The step that matters
Heat gradually and stir until boiling. Heating slowly while stirring prevents the milk from scorching or sticking to the pan. Boiling is then needed to stop the enzyme action, so the timing matters.
“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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