Peptonised Milk
Ingredients
Directions
Prepare
Mix the milk and water in a saucepan and warm to 140°F (60°C).
Pour the mixture into a basin or jug.
Peptonise
Stir in the Benger's liquor pancreaticus and bicarbonate of soda.
Cover with a lid and place near the fire to keep warm.
Let it stand for 10 to 20 minutes, depending on the desired level of digestion.
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 liquid base and supplies the proteins the enzymes break down.
- Benger's liquor pancreaticus
- Pancreatic enzymes that break milk proteins into smaller peptides, making it easier to digest.
- Bicarbonate of soda
- Makes the milk mildly alkaline, which helps the enzymes work effectively.
The step that matters
Keep the mixture warm, not hot. Pancreatic enzymes are destroyed by high heat, so the mixture must not boil. Excess heat stops the breakdown of milk proteins before it has properly begun.
“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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