Rennet Whey
From The household cook book, 1902
Serves 4
Use the whey after pressing out the curd.
Presented as published in 1902. 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 household cook book (1902) by Smiley, James B[ethuel],, page 435. The excerpt below is the record exactly as published.
RENNET WHEY — Infuse a piece of the rennet in a little boil- ing water, as for making cheese; let it remain 1 or 2 hours; put a tablespoon of this fluid into 3 pints of new milk
Cook this with the app: pantry check, scaling, and the assistant.