White Wine Whey
From Cassell's dictionary of cookery, 1892
Serves 1
Warm white-wine whey promotes perspiration; cold whey is beneficial in low fever.
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 2308. The excerpt below is the record exactly as published.
half a pint of new milk and dilute it with an equal quan- tity of hot water ; boil both together, and while boiling pour in at the moment two wine- glassfuls of white wine. A curd wiU form, which, after the mixture is boiled for two or three minutes, will settle at the bottom of the saucepan. Strain the whey carefully from the curd ; it should be perfectly clear. Sugar may be added to please the taste. "Warm white- wine whe
Cook this with the app: pantry check, scaling, and the assistant.