Name: Peptonised Milk
Ingredients: 1 pint milk; ¼ pint water; 1 tube Fairchild's powder

Peptonised Milk

Ingredients

1 pint milk
¼ pint water
1 tube Fairchild's powder

Directions

Mix

Pour 1 pint of milk into a clean quart bottle.
Add ¼ pint of water and 1 tube of Fairchild's powder.
Shake the bottle to mix the ingredients.

Heat and rest

Place the bottle in water that is as hot as your hand can bear (about 150°F or 65°C) and let it stand for 30 minutes.
Boil the mixture for 2 to 3 minutes.
It is then ready for use.

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; its proteins are partly broken down during the standing time.
Fairchild's powder: Contains enzymes that partly break down the milk's proteins into smaller pieces.

The step that matters

Holding the bottle in hot water for 30 minutes. The enzymes in the powder work at a warm temperature, so the bottle should be kept about as hot as a hand can bear, around 150°F. Too cool and little breakdown happens; too hot and the enzymes can be damaged before the milk is ready.

“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.