To Prepare Rennets
From The household cook book, 1902
Serves 1
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 132. The excerpt below is the record exactly as published.
O PREPARE — Rennets should not be saved from calves less than a week old; those from 3 to 4 weeks old make the best. Never use a stomach of an animal the least out of health. Take the rennet out immediately after the animal is killed, turn inside out without washing, cure thoroughly with dairy salt, dry perfectly, and keep in paper bags till wanted for use. For use, soak in clean whey
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