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Rennet-Whey

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Rennet-Whey

Ingredients

Directions

  1. Combine warm milk and rennet-liquor in a bowl.

  2. Keep the mixture in a warm place until the whey separates from the curd and looks clear.

  3. Strain the whey and serve it to the patient, or allow it to cool before serving.

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.

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