Sour
From The American food journal (1906).
Source
not stated by archive.org
Credit
From The American food journal (1906), printed page 667, digitised by the Internet Archive: https://archive.org/details/americanfoodjour1019unse
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients
- One pint of raw milk
- one gallon of boiling water
Method
- In order to determine the temperature of milk during home pasteurization and its efficiency compared with other methods, I performed the following: One pint of raw milk at 69° F.
- (20° C.), contained in the ordinary milk bottle, was put into one gallon of boiling water in a covered tin pan in a room of 75° F.
- (24° C.).
- The cap had been removed from the milk bottle and the pan was uncovered at the intervals indicated below and a thermometer inserted into the milk for one minute.
Plating
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