- Si-
water for several hours. Boil them in salt and
water. They are hard and leathery in sub-
stance, and will need to boil a long time. The
small ones, which may be eaten as periwinkles,
will require three-quarters of an hour; the
large ones with shells as large as hens' eggs,
one hour and a quarter. Large whelks, even
after being thus boiled, are scarcely eatable ;
WHE
( 1110)
WHI
therefore take them out of their shells, floui-
them or dip them in bread-crumbs, and fry
in hot fat. Before serving, sprinkle pepper
and vinegar upon them. Good soup maigre
may be made from whelks.
Whey. — Whey decanted from the cui-ds and
sweetened affords a favourite sudorific di-aught,
which may be advantageously partaken of at
bedtime whenever there is a thieatening of cold
in the head.
Whey (another way). — See Curd.
Whey, Alum {see Alum Whey).
Whey, Irish (an excellent drink in cases of
fever).— Put two-thirds of a pint of sweet milk
into a -saucepan, let it boil, and then stir into it
a third of a pint of fresh buttermilk✪ Whey, Irish. Gently
stir the mixture round, and let it boil up.
Pour it out, let it settle, and strain off the
whey. In Ireland milk is generally turned in
the way thus described. The whey possesses a
slight acidity which is very agreeable : it is of
a perfectly clear greenish hue. It is often
called two-milk whey.
Whey, Lemon.— Let the quantity of milk
required boil, and stir into it when boiling as
much strained lemon- juice as will turn the milk.
Let it boil a minute or two, cool it, and strain
off the whey. Add as much water as will make
it an agreeable beverage✪ Whey, Lemon, sweeten, and it will
bo ready for use. Whey thus made is less
heating than that for which wine is used.
When they are liked, the curds may be
sweetened, flavoured with nutmeg, and eaten.
They are rather indigestible, and should cer-
tainly be avoided by an invalid.
Whey, Lemon (another way). — See
Lemon Whey.
Whey, Vinegar. — Make a pint of millc
boil, and stir into it when boiling a glassful of
vinegar. Let it boil from one to two minutes,
cool it, and strain off the whey. A little water✪ Whey, Vinegar
and sugar may be added if liked. Vinegar
whey, like lemon whey, is less heating than
Avine whey, and it promotes perspiration just
as well.
Whey, Wholesomeness of.— When
milk is coagulated by the addition of a small
piece of rennet, the whey, when separated from
the purd, contains some butter and curd in solu-
tion 5 it also holds in solution nearly all the sugar
of the milk, and is therefore more liable than
milk to ferment in weak stomachs, and produce
flatulence. Whey is not so nutritious as milk,
but affords an excellent demulcent di-ink in
consumption, coughs, jaundice, and some other
diseases, either alone or mixed with mineral
waters.
Whey, Wine.— Boil a pint of new milk in
a saucepan, and stir into it two glassfuls of
sherry or raisin wine, or less if that will com-
pletely turn it. Bring it again to the point
of boiling, let it stand a few minutes, remove
the curd, pour off the clear whey, and sweeten.
If it is for an invalid a little hot water✪ Whey, Wine may be
added. The curd is indigestible.
Whim Wham. — Bub three ounces of
sugar in lumps upon the rind of half a lemon
till the yellow part is taken off, crush it to
✪ Whim Wham
Page 2256 · 5 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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water for several hours. Boil them in salt and water. They are hard and leathery in substance, and will need to boil a long time. The small ones, which may be eaten as periwinkles, will require three-quarters of an hour; the large ones with shells as large as hens' eggs, one hour and a quarter. Large whelks, even after being thus boiled, are scarcely eatable ;
WHE
( 1110)
WHI
therefore take them out of their shells, flour them or dip them in bread-crumbs, and fry in hot fat. Before serving, sprinkle pepper and vinegar upon them. Good soup maigre may be made from whelks.
Whey. — Whey decanted from the cui-ds and sweetened affords a favourite sudorific draught, which may be advantageously partaken of at bedtime whenever there is a threatening of cold in the head.
Whey (another way). — See Curd.
Whey, Alum {see Alum Whey).
Whey, Irish (an excellent drink in cases of fever).— Put two-thirds of a pint of sweet milk into a -saucepan, let it boil, and then stir into it a third of a pint of fresh buttermilk. Gently stir the mixture round, and let it boil up. Pour it out, let it settle, and strain off the whey. In Ireland milk is generally turned in the way thus described. The whey possesses a slight acidity which is very agreeable : it is of a perfectly clear greenish hue. It is often called two-milk whey.
Whey, Lemon.— Let the quantity of milk required boil, and stir into it when boiling as much strained lemon- juice as will turn the milk. Let it boil a minute or two, cool it, and strain off the whey. Add as much water as will make it an agreeable beverage, sweeten, and it will bo ready for use. Whey thus made is less heating than that for which wine is used. When they are liked, the curds may be sweetened, flavoured with nutmeg, and eaten. They are rather indigestible, and should certainly be avoided by an invalid.
Whey, Lemon (another way). — See Lemon Whey.
Whey, Vinegar. — Make a pint of millc boil, and stir into it when boiling a glassful of vinegar. Let it boil from one to two minutes, cool it, and strain off the whey. A little water and sugar may be added if liked. Vinegar whey, like lemon whey, is less heating than Avine whey, and it promotes perspiration just as well.
Whey, Wholesomeness of.— When
milk is coagulated by the addition of a small piece of rennet, the whey, when separated from the purd, contains some butter and curd in solution 5 it also holds in solution nearly all the sugar of the milk, and is therefore more liable than milk to ferment in weak stomachs, and produce flatulence. Whey is not so nutritious as milk, but affords an excellent demulcent di-ink in consumption, coughs, jaundice, and some other diseases, either alone or mixed with mineral waters.
Whey, Wine.— Boil a pint of new milk in a saucepan, and stir into it two glassfuls of sherry or raisin wine, or less if that will completely turn it. Bring it again to the point of boiling, let it stand a few minutes, remove the curd, pour off the clear whey, and sweeten. If it is for an invalid a little hot water may be added. The curd is indigestible.
Whim Wham. — Bub three ounces of sugar in lumps upon the rind of half a lemon till the yellow part is taken off, crush it to
Records on this page
Whey, IrishWhey, LemonWhey, VinegarWhey, WineWhim Wham