Cream Whey
From The encyclopædia of practical cookery, 1890
Serves 1
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 557. The excerpt below is the record exactly as published.
Cream Whey. — Put 2 breakfast- cupfuls of skimmed milk into a saucepan, make it hot without boiling, add 1 dessert-spoonful of vinegar, and let it remain until it curdles ; then strain the milk through muslin into a bowl, add 2 table-spoonfuls of Cream, and sugar to taste
Cook this with the app: pantry check, scaling, and the assistant.