Wine Whey
From A handbook of invalid cooking for the use of nurses in training-schools, nurses in private practice, and others who care (1893).
A historical recipe
A handbook of invalid cooking for the use of nurses in training-schools, nurses in private practice, and others who care, by Mary A. Boland (1893).
United States
Known as an American recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 2 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
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- Warm one cup of milk to a little more than bloodheat, or 100° Fahr., then pour into it one half cup of sherry wine.
- The acid and alcohol of the wine willin a few minutes coagulate the albumen, which may be separated from the whey by straining.
- Do not squeeze the curd through the strainer, but let the liquid drip until it is all out.
- If it is necessary to make the whey quickly, heat the milk to the boiling-point before adding the wine.
Plating
Cookware for this recipe
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Saucepan
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Sieve