Wine Whey
From The blue ribbon cook book, 1904
May use two tablespoonfuls of lemon juice instead of wine if desired.
Presented as published in 1904. 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 blue ribbon cook book (1904) by Jennie C. Benedict, page 38. The excerpt below is the record exactly as published.
WINE WHEY. Put two pints of new milk in a saucepan and stir over a clear fire until nearly boiling. Then add one gill (two wineglassfuls) of sherry and simmer a quarter of an hour, skimming off the curd as it rises. Add one tablespoonful more of sherry
Cook this with the app: pantry check, scaling, and the assistant.