Yaatvnytta (Curdled Milk)
From Banquets of the nations, 1911
Serves 2
Adding sour milk speeds up the souring process.
Presented as published in 1911. 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 Banquets of the nations (1911) by Robert H. Christie, page 66. The excerpt below is the record exactly as published.
Yaatvnytta. (Curdled Milk.) Pour sweet milk into a glass dish about two inches deep and lay it by till quite sour and quite firm. Then sprinkle ground ginger and sugar on top, and serve with sponge biscuits. A tablespoonful of sour milk
Cook this with the app: pantry check, scaling, and the assistant.