Wine Whey
A historical recipe from The Cook and Housekeeper's Complete and Universal Dictionary, by Eaton, Mary, active 1823-1849 (1822).
A historical recipe
The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families, by Eaton, Mary, active 1823-1849 (1822). Project Gutenberg eBook #29084.
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 The Cook and Housekeeper's Complete and Universal Dictionary, by Eaton, Mary, active 1823-1849 (1822). Digitised by Project Gutenberg, eBook #29084 (https://www.gutenberg.org/ebooks/29084). 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
- a pint of milk
- a pint of skimmed milk
- a pint of white wine
- a pint of boiling water
- a sprig of balm
- a slice of lemon
Method
- Put on the fire a pint of milk and water, and the moment it begins to boil, pour in as much sweet wine as will turn it into whey, and make it look clear.
- Boil it up, and let it stand off the fire till the curd all sinks to the bottom.
- Do not stir it, but pour off the whey for use.
- Or put a pint of skimmed milk and half a pint of white wine into a basin, let it stand a few minutes, and pour over it a pint of boiling water.
- When the curd has settled to the bottom, pour off the whey, and put in a piece of lump sugar, a sprig of balm, or a slice of lemon.