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Drink

Partially Peptonized Milk

A milk product partially peptonized with pancreas extract or peptonizing tube, boiled, strained, and stored.

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

Ingredients

Directions

Make the milk

  1. In a clean porcelain-lined saucepan, combine milk, water, and peptonizing agents.

  2. Heat gradually until it boils, stirring constantly.

  3. Boil gently for 10 minutes.

Store and serve

  1. Strain into a clean bottle, cork, and store in a cool place.

  2. Shake well before using; 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 agent breaks down, forming the drink's body.
Peptonizing agent
Enzymes that partly break down milk proteins, making the milk easier to digest and less likely to curdle.
Bicarbonate of soda
Raises the pH slightly, helping the enzymes work on the milk proteins.

The step that matters

Heat gradually and boil gently. Heating too fast or boiling too hard can scorch the milk on the pan base and can denature the enzymes before they act, so the milk stays only partly peptonized. Stirring prevents sticking and scorching.

“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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