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Drink

Peptonised Milk

A milk mixture warmed and treated with pancreatic enzymes and bicarbonate, optionally flavored with coffee.

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

Peptonised Milk

Ingredients

Directions

  1. Warm the milk to about 140°F (60°C).

  2. Pour the milk into a jug and add the pancreaticus and bicarbonate of soda.

  3. Let it stand on the stove for 10 to 20 minutes.

  4. Optionally, add a little coffee.

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.

Photo for illustrative purposes only · Contact us to use it

Explore the science

What each ingredient does

Milk
Forms the base of the drink; its milk proteins are what the enzyme breaks down.
Liquor pancreaticus
A pancreatic enzyme that breaks down milk proteins, thinning the milk and making it easier to digest.
Bicarbonate of soda
Slightly raises the milk's alkalinity, which supports the enzyme's activity.

The step that matters

Warming the milk to about 140°F (60°C) before adding the enzyme. Enzyme activity depends strongly on temperature. If the milk is too hot, the enzyme can be destroyed before it works; if it is too cool, the breakdown of milk proteins slows and the milk may not thin properly.

“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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