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Drink

Peptonised Milk

A milk product made by adding water and Fairchild's powder, then heating and boiling.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Peptonised Milk

Peptonised Milk

Ingredients

Directions

Prepare

  1. Pour 1 pint of milk into a clean quart bottle.

  2. Add ½ cup of water and 1 tube of Fairchild's powder.

  3. Shake the bottle to mix the ingredients.

Peptonise

  1. Place the bottle in water that is about 150°F (65°C).

  2. Let it stand for 30 minutes.

Finish

  1. Boil for 2 to 3 minutes before 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
Supplies the proteins that the powder breaks down, which thins the milk and changes its taste.
Fairchild's powder
Contains enzymes that partly break down milk proteins into smaller pieces, changing texture and flavour.

The step that matters

Hold the bottle at about 150°F (65°C). Enzyme activity depends on temperature. Water that is too hot can destroy the enzymes, while water that is too cool slows the breakdown of the milk proteins, so the result will be uneven or incomplete.

“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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