White Wine Whey

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (4)

half a pint of new milk ↝ Soup, clam chowder, new england, canned, prepared with equal volume low fat (2%) milk [Soups, Sauces, and Gravies]
as much sound raisin wine as will completely turn it
half a pint of boiling water ↝ Water, tap [Tap water]
a bit of white sugar ↝ Sugar, white, confectioner's, powdered [Sugars and honey]

Instructions (3)

Put half a pint of new milk on the fire; the moment it boils up, pour in as much sound raisin wine as will completely turn it, and it looks clear; let it boil up, then set the saucepan aside till the curd subsides, and do not stir it.
Pour the whey off, and add to it half a pint of boiling water, and a bit of white sugar.
Thus you will have a whey perfectly cleared of milky particles, and as weak as you choose to make it.

Original Text

White Wine whey.

Put half a pint of new milk on the fire; the moment it boils up, pour in as much sound raisin wine as will completely turn it, and it looks clear; let it boil up, then set the saucepan aside till the curd subsides, and do not stir it. Pour the whey off, and add to it half a pint of boiling water, and a bit of white sugar. Thus you will have a whey perfectly cleared of milky particles, and as weak as you choose to make it.

Notes

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