Dr. Boerhaave’s sweet Buttermilk

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 13 days ago
Not a recipe
No
Ingredients (7)
Instructions (7)
  1. Take the milk from the cow into a small churn, of about six shillings price.
  2. In about ten minutes begin churning, and continue till the flakes of butter swim about pretty thick, and the milk is discharged of all the greasy particles, and appears thin and blue.
  3. Strain it through a sieve.
  4. Drink it as frequently as possible.
  5. It should form the whole of the patient’s drink.
  6. The food should be biscuit and rusks, in every way and sort; ripe and dried fruits of various kinds, when a decline is apprehended.
  7. Baked and dried fruits, raisins in particular, make excellent suppers for invalids, with biscuit or common cake.
Original Text
Dr. Boerhaave’s sweet Buttermilk. Take the milk from the cow into a small churn, of about six shillings price; in about ten minutes begin churning, and continue till the flakes of butter swim about pretty thick, and the milk is discharged of all the greasy particles, and appears thin and blue. Strain it through a sieve, and drink it as frequently as possible. It should form the whole of the patient’s drink, and the food should be biscuit and rusks, in every way and sort; ripe and dried fruits of various kinds, when a decline is apprehended. Baked and dried fruits, raisins in particular, make excellent suppers for invalids, with biscuit or common cake.
Notes
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