Peptonized Milk
Ingredients
Directions
The book gives no oven temperature. The 140°F (60°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Combine the milk and water in an enamelled saucepan and heat to 140°F (60°C).
Pour the heated mixture into a jug containing the liquor pancreaticus and bicarbonate of soda.
Peptonize and serve
Cover the jug and wrap it in flannel, letting it sit in a warm place for about 1 hour.
Boil the mixture briefly to prevent a bitter taste.
Serve the peptonized milk hot or cold.
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 liquid whose proteins are broken down by the pancreatic enzymes.
- Liquor pancreaticus
- Enzyme preparation that partly breaks down milk proteins and fats, changing its taste and texture.
- Bicarbonate of soda
- Raises the mixture's alkalinity, helping the enzymes work in the milk.
The step that matters
Boil the mixture briefly. Boiling stops the enzyme action; if skipped or left too long the milk keeps breaking down and tastes bitter. Brief boiling deactivates the enzymes and halts further protein breakdown.
“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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