Homemade Rennet
From Cassell's dictionary of cookery, 1892
Serves 1
Rennet can be bought dried or prepared at home.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1515. The excerpt below is the record exactly as published.
a little piece about two inches square should be soaked in a quarter of a pint of hot water for four hours, and the liquor thus obtained should be stirred into lukewarm milk. Rennet varies so much in strength that it is not easy to say how much will be required. Ordinarily, a table-spoonful of the liquor
Cook this with the app: pantry check, scaling, and the assistant.