Whey, Wine
From Cassell's dictionary of cookery, 1892
Serves 2
The curd is indigestible.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 2256. The excerpt below is the record exactly as published.
Whey, Wine.— Boil a pint of new milk in a saucepan, and stir into it two glassfuls of sherry or raisin wine, or less if that will com- pletely turn it. Bring it again to the point of boiling, let it stand a few minutes, remove the curd, pour off the clear whey, and sweeten. If it is for an invalid a little hot water
Cook this with the app: pantry check, scaling, and the assistant.