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Drink

Partially Peptoniijed Milk

Milk partially peptoneed with water, peptonizing agent, 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 Peptoniijed Milk

Ingredients

Directions

Prepare

  1. In a clean graniteware or porcelain-lined saucepan, combine milk, water, and peptonizing agent.

  2. Heat gradually until it boils, stirring constantly.

Cook and store

  1. Boil gently for 10 minutes, then strain into a clean bottle.

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

  3. 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
Forms the liquid base that the peptonizing agent acts on to produce the finished drink.
Pancreas extract or peptonizing agent
Enzymes that partly break down milk proteins, giving the milk a predigested, lighter character.

The step that matters

Heat gradually until it boils, stirring constantly. Heating gradually and stirring keeps the milk from scorching on the pan bottom and from forming a skin or curdling unevenly. Constant stirring spreads heat evenly, so the mixture boils uniformly without burnt flavour.

“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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