Peptonized Milk
Ingredients
Directions
Prepare
Dilute the milk with water in a ratio of 3 parts milk to 1 part water.
Heat 1 pint of the mixture to boiling.
Pour the hot mixture into a covered jug.
Allow it to cool to about 140°F (60°C).
Peptonize and finish
Mix in 1-2 teaspoons of pancreatic liquor and a small pinch of bicarbonate of soda.
Place the jug in a warm spot, covered, for 1 hour.
Boil the mixture again for a couple of minutes before use.
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
- Fresh milk
- Provides the protein and fat that the pancreatic liquor breaks down, forming the drink's body.
- Liquor pancreaticus
- Enzymes that partly break milk proteins into smaller peptides, making the milk easier to digest and less likely to curdle.
The step that matters
Allow the mixture to cool to about 140°F (60°C) before adding the liquor pancreaticus. Enzymes are denatured by high heat, so adding the liquor to milk that is still boiling would destroy its activity and the milk would not be peptonized.
“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.
More peptonized milk recipes
You might also like
Vegetable Soup350 recipes
Raspberry Vinegar214 recipes
Brown Coffee with Egg175 recipes
Blackberry Cordial129 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.