Pasteurized Milk

Ingredients

• Put milk into scalded bottles.
• Cork the bottles with cotton that has been baked in the oven until a light yellow.
• Put an inverted, perforated pie tin in the bottom of a pail or kettle.
• Fill kettle with cold water until it reaches the top of the milk.

Method

1. 1

   Heat the water to 160° F. or until small bubbles appear on top of the milk next to the glass.

2. 2

   Remove from the stove, cover kettle and let stand for twenty minutes.

3. 3

   Take bottles out of hot water and cool in water.

4. 4

   Keep adding cold water until the milk is cold, then place in ice box until ready to use.

5. 5

   Do not remove the cotton stoppers until you are ready to use the milk.

As published

This recipe was extracted from Student's manual in household arts (1915) by Martha L. Metcalf, page 28. The excerpt below is the record exactly as published.

Pasteurized Milk. 1. Put milk into scalded bottles. 2. Cork the bottles with cotton that has been baked in the oven until a light yellow. 3. Put an inverted, perforated pie tin in the bottom of a pail or kettle and set the bottles of milk on the tin. 4. Fill kettle with cold water until it reaches the top of the milk.

Cook this with the app: pantry check, scaling, and the assistant.