1859 The Book of one Hundred Beverages - BERNHARD (William) -

i ' ·.. ~

•

.. ·.. :

WHEYS~

WHITE WINE WHEY•

. ' MAKE a pint of milk boil ; put into it a glau of white wine ; just boil it up again t then place it on one side, until the curd has settled ; pour off the clear whey, and sweeten. . · Milk, three pints ·; tartanc acid, . powdered, one scruple ; add the acid. to the milk just as it commences to boil ; and when cUl'dled, strain. Thia whey should be turbid, of a yellowish whit.e colour, . but without any distinct acid taste. .. ... • .. . .... ! ' : ORANG& WHEY. Boiling milk, one pint i add the juice . or hall or an entire orange, with a portion of the peel, cnt thin ; when Curdled, strain. TAMARl?p> WHEY. · Place a. fint of milk in a perfectly clean, bright vesae over the fire, and, just as it com– " mencee to boil, add to it from half an ounce ~· .. . ACID WHEY.