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Rennet Whey

A historical recipe from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers, by Lea, Elizabeth E. (Elizabeth Ellicott).

A historical recipe

Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers, by Lea, Elizabeth E. (Elizabeth Ellicott). Project Gutenberg eBook #9101.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers, by Lea, Elizabeth E. (Elizabeth Ellicott). Digitised by Project Gutenberg, eBook #9101 (https://www.gutenberg.org/ebooks/9101). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. Warm a pint of milk, but do not let it get too hot, or it will spoil the taste of the whey.
  2. Wash the salt from a piece of rennet the size of a dollar, and put it in the milk;
  3. when it turns, take out the rennet;
  4. wash and put it in a cup of water, and it will do to use again to make whey.
  5. If you have rennet in a bottle of wine, two tea-spoonsful of it will make a quart of whey;
  6. but if the person has fever, it is best to make it without wine.