Whey Preparation
From Mazdaznan encyclopedia of dietetics and home cook book, 1909
Whey acts better than lemon concoctions and is beneficial for colds and fevers.
Presented as published in 1909. 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 Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 109. The excerpt below is the record exactly as published.
a quart of milk aside, either in a bottle or jar. Cover the jar with a paper lid. It matters not whether the jar stands in the light or a dark place, but it should not be near a stove or a radiator. After five to eight days' standing, the whey- water will be ready for use. One wineglassful of that water
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