Infant's Food
From Mrs. Roundell's Practical cookery book, 1898
Serves 2
Essence of Rennet does not answer for this food.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 307. The excerpt below is the record exactly as published.
Infant’s Food. — I am tempted to publish this recipe because I have known it to suit babies of a few weeks old who were actually dying of starvation because they could digest nothing. In a day or two they began to revive, and in a few weeks they were nearly strong. Later they were perfectly strong, fat, and healthy. The food is troublesome to make, and must be made INFANT’S FOOD 445 fresh every day, but who, in such cases, would grudge any amount of trouble ? Take one pint and a half of skimmed milk, and scald it. Then add a piece of cured rennet (or bagskin) about an inch square to the milk, and set it aside to curdle. Heat the milk again, and strain it through a sieve. Add to it one pint of new milk, and six lumps of sugar
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