Peptonized Milk
From Easy dishes for small incomes, or, The housewife's guide to practical cookery, 1906
Used when digestive organs are unable to perform their functions.
Presented as published in 1906. 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 Easy dishes for small incomes, or, The housewife's guide to practical cookery (1906) by E. M. Buchan, page 4. The excerpt below is the record exactly as published.
Peptonized Milk is used when the digestive organs are MARKETING 13 unable to perform tbeir functions. The milk is practically disgested before it is given to the patient, and is therefore more easily retained. To Peptonize Milk, warm half a pint of milk to 140°F., and stir in half a tube of Fairchild’s Peptonizer
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