Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Sour Milk | 1 cup (244ml) whole | 149 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 slices of thin bread-and-butter in the form of a sandwich
- 4 pint sweet milk j pint sour milk bail the sweet milk
- a pint of fresh milk to blood heat
- a teaspoonful of essence of rennet
- pepper
- salt
Directions
Thin cold toast Thin slices of bread and
Pepper and salt to taste butter
Place a very thin piece of cold toast between 2 slices of thin bread-and-butter in the form of a sandwich, adding a seasoning of pepper and salt. This sandwich may be varied by adding a little palled meat, or very fine slices of cold meat, to the toast, and in any of these forms will be found very tempting to the appetito of an invalid.
4 pint sweet milk J pint sour milk
Bail the sweet milk; stir in the sour milk; allow all to stand a few minutes; strain, and use. Sherry, lemon juice, or vinegar can be used instead of sour milk.
WHEY FOR INFANTS ANI) INVALIDS.
(Made with Benger’s Essence Rennet.)
'Warm a pint of fresh milk to blood heat (about 100 degs. F.). If too hot milk will not curdle nicely. Add a teaspoonful of essence of rennet, stir, and set aside undisturbed for about 5 minutes, when a delicate curd will be produced; break this curd up thoroughly with a fork; let it stand a few minutes, and then strain through muslin or a fine strainer.
If tho whey is used for diluting milk for young infants, as recommended by Dr. Ashby, it must be scalded (heated to 150 deg. F., and kept at that temperature for about 10 minutes); then strained before it is added to the milk or cream ; this prevents the still active rennet contained in the whey from curdling the milk.