The Jewish Manual / Practical Information in Jewish and Modern Cookery with a Collection of Valuable Recipes & Hints Relating to the Toilette

by Lady Judith Cohen Montefiore

Boil a quarter of an ounce of isinglass in a pint of new milk till reduced to half, and sweeten with sugar candy.

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MILK PORRIDGE.

Make a fine gruel with new milk without adding any water, strain it when sufficiently thick, and sweeten with white sugar. This is extremely nutritive and fattening.

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WINE WHEY.

Set on the fire in a saucepan a pint of milk, when it boils, pour in as much white wine as will turn it into curds, boil it up, let the curds settle, strain off, and add a little boiling water, and sweeten to taste.

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TAMARIND WHEY.

Boil three ounces of tamarinds in two pints of milk, strain off the curds, and let it cool. This is a very refreshing drink.