Peptonized Milk
Ingredients
Directions
Prepare
Stir the pancreatic extract and bicarbonate of soda in the water until mixed thoroughly.
Add the fresh milk and transfer to a bottle or covered jug.
Stand and stop
Let it stand in a warm place for 1 hour.
Refrigerate until needed or boil for 2-3 minutes to stop digestive action.
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
- Pancreatic extract
- Its enzymes break down the milk's proteins and fats, making it more digestible.
- Bicarbonate of soda
- It raises the mixture's alkalinity, which helps the enzymes work.
- Fresh milk
- It is the base being broken down, supplying the proteins and fats the enzymes act on.
The step that matters
Stopping the digestion. The enzymes keep breaking down proteins and fats for as long as they stay active. Refrigerating or boiling for 2-3 minutes stops this, so leaving the milk to stand too long lets the breakdown go further than intended.
“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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