Peptonised Milk
Ingredients
Directions
Prepare
Mix the milk and water in a saucepan.
Warm the mixture to 140°F (60°C).
Pour into a basin or jug.
Digest
Stir in the liquor pancreaticus and bicarbonate of soda.
Cover with a cloth and place near the fire to keep warm.
Allow to stand for 10 to 20 minutes, depending on desired digestion level.
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 enzymes break down during digestion.
- Benger's liquor pancreaticus
- Supplies pancreatic enzymes that break milk proteins and fats into smaller molecules.
- Bicarbonate of soda
- Makes the mixture slightly alkaline, which suits the enzymes' activity.
The step that matters
Keep the mixture warm while it stands. Digestive enzymes work within a narrow temperature range and lose activity when overheated, so the mixture should stay warm, not hot, while it digests. Standing time controls how far the milk is broken down, so checking it at the shorter end of the range gives a milder result.
“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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