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.
Peptonise
Stir in the liquor pancreaticus and bicarbonate of soda.
Cover and place near the fire to keep warm.
Let it 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 pancreatic liquor breaks down.
- Benger’s liquor pancreaticus
- Contains enzymes that partly break down milk proteins, making the milk easier to digest.
- Bicarbonate of soda
- Neutralises acidity so the enzymes can work effectively in the milk.
The step that matters
Holding the mixture warm while it stands. Pancreatic enzymes work best at body-like warmth. If the milk cools too much, digestion slows and becomes uneven, so the timing will not match the intended level.
“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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