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Drink

Partially Peptoniiced Milk

A milk product partially peptone-ized with water, peptonizing agents, and bicarbonate of soda, boiled and strained.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Partially Peptoniiced Milk

Ingredients

Directions

Make the peptone milk

  1. Combine milk, water, and peptonizing agents in a clean saucepan.

  2. Heat gradually until it boils, stirring constantly.

  3. Boil gently for 10 minutes.

Strain and store

  1. Strain into a clean bottle.

  2. Cork the bottle and keep it in a cool place.

Serve

  1. Shake well before using.

  2. Serve hot or cold.

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.

Explore the science

What each ingredient does

Milk
Provides the protein and fat that the peptonizing agents break down and that give the drink its body.
Peptonizing tube or pancreas extract
Contains enzymes that partly break milk proteins into smaller peptides, making the milk easier to digest.

The step that matters

Heat gradually until it boils, stirring constantly. Milk can scorch or form a skin on the bottom of the pan if heated unevenly. Constant stirring spreads the heat and keeps the proteins from sticking and burning.

“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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