Wine Whey with Rennet
A historical recipe from A handbook of invalid cooking, by Mary A. Boland (1893).
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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.
Ingredients 3 ingredients
- 1 Pint of milk heated
- 1 Teaspoon of prepared rennet
- 2 Tablespoons of wine
Method
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- 1 Pint of milk heated to 100° Fahr.
- 1 Teaspoon of prepared rennet.
- 2 Tablespoons of wine.
- Stir the rennet and wine into the milk quickly, so that the wine may not curdle the milk in blotches.
- Let it stand in a warm place (on the stove-hearth, for instance) for half an hour, and then separate the curd from the whey by straining.
- This whey is excellent for children with delicate digestion who need a little stimulant.
- It is very good also as a drink for invalids at any time.
- Whey is the water of milk with the sugar and various salts of the milk in solution in it.
- The sugar furnishes some nutriment, and the salts supply some of the mineral matter needed in the body.
- Whey may also be made with vinegar or lemon-juice.
- These acids will act more quickly when the milk is warmed before they are added.
Plating
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