The English Housekeeper: Or, Manual of Domestic Management / Containing advice on the conduct of household affairs and practical instructions concerning the store-room, the pantry, the larder, the kitchen, the cellar, the dairy; the whole being intended for the use of young ladies who undertake the superintendence of their own housekeeping

by Anne Cobbett

White Wine Whey.

Let ½ pint new milk come to a boil, pour in as much white wine as will turn it; let it boil up, and set the saucepan aside till the curd forms: then pour the whey off, or strain it, if required. Some add ½ pint of boiling water, and a bit of sugar; lemon juice may be added.

Rennet Whey.

Steep a piece of rennet, about an inch square, in a small tea-cupful of water, boiled and become a little cool. Then warm a quart of new milk, to the same temperature as from the cow, and when in this state, add a table-spoonful of the rennet. Let it stand before the fire until it thickens, then in a vessel of boiling water, on the fire, to separate the curds from the milk.

Vinegar or Lemon Whey.

Pour into boiling milk as much vinegar or lemon juice as will make a small quantity clear, dilute with warm water till it be of an agreeable acid; sweeten it to taste.

Mustard Whey.

Strew into a pint of milk, just coming to a boil, flour of mustard to turn it; let it stand a few minutes, then strain it.

Treacle Posset.

Into a pint of boiling milk pour 2 table-spoonsful of treacle, stir briskly till it curdles, then strain it.