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Drink

Peptonized Broth

A consomme reduced to a pint and cooled with pepsin.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Peptonized Broth

Oven, in the book's wordsA slow oven

Ingredients

Directions

  1. Boil the consomme down to 1 pint.

  2. When nearly cool, add the essence of pepsin.

  3. Put the mixture on ice immediately.

  4. It is ready for use as soon as it is cold.

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.

Explore the science

What each ingredient does

Consomme
Forms the savoury liquid base that the pepsin is added to and concentrated.
Essence of pepsin
Enzyme that partly breaks down proteins in the broth, making it more digestible.

The step that matters

Adding the pepsin when nearly cool. Pepsin is an enzyme that loses activity at high heat, so adding it to boiling consomme would destroy it. Waiting until the broth is nearly cool lets the enzyme work on the proteins.

“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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