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Wine Whey

A historical recipe from A handbook of invalid cooking, by Mary A. Boland (1893).

A historical recipe

A handbook of invalid cooking: for the use of nurses in training, nurses in private practice, and others who care for the sick, by Mary A. Boland (1893). Project Gutenberg eBook #54568.

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 A handbook of invalid cooking, by Mary A. Boland (1893). Digitised by Project Gutenberg, eBook #54568 (https://www.gutenberg.org/ebooks/54568). 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 one cup of milk to a little more than blood-heat, or 100° Fahr., then pour into it one half cup of sherry wine.
  2. The acid and alcohol of the wine will in a few minutes coagulate the albumen, which may be separated from the whey by straining.
  3. Do not squeeze the curd through the strainer, but let the liquid drip until it is all out.
  4. If it is necessary to make the whey quickly, heat the milk to the boiling-point before adding the wine.