Wine Whey
Ingredients
Directions
Stir sherry thoroughly and heat it gently without scorching.
Let it stand undisturbed until the curd sets.
Strain the liquid.
Sweeten the strained liquid and cool it by placing ice around the vessel.
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.
Photo for illustrative purposes only · Contact us to use it
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