Wine Whey
A historical recipe from The Jewish Manual Practical Information in Jewish and Modern Cookery with a Collection of Valuable Recipes & Hints Relat, by Montefiore, Judith Cohen, Lady (1846).
A historical recipe
The Jewish Manual Practical Information in Jewish and Modern Cookery with a Collection of Valuable Recipes & Hints Relating to the Toilette, by Montefiore, Judith Cohen, Lady (1846). Project Gutenberg eBook #12327.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
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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- Set on the fire in a saucepan a pint of milk, when it boils, pour in as much white wine as will turn it into curds, boil it up, let the curds settle, strain off, and add a little boiling water, and sweeten to taste.
Plating
Cookware for this recipe
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Saucepan
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Spatula
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Sieve