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Classic
Cook Books
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page 288
Apple Water.
Cut two large apples in slices, and pour a quart of boiling water on them; or on
roasted apples; strain in two or three hours, and sweeten lightly.
Raspberry Vinegar water.
(See page 230.) This is one of the most delightful drinks that can be made.
Whey.
That of cheese is a very wholesome drink, especially when the cows are in fresh
herbage.
White-wine Whey.
Put half a pint of new milk on the fire; the moment it boils up, pour in as much
sound raisin wine as will completely turn it, and it looks clear; let it boil
up, then set the sauce-pan aside till the curd subsides, and do not stir it.
Pour the whey off, and add to it half a pint of boiling water, and a bit of
white sugar. Thus you will have a whey perfectly cleared of milky particles, and
as weak as you choose to make it.
Vinegar and Lemon Wheys.
Pour into boiling milk as much vinegar or lemon-juice as will make a small
quantity quite clear, dilute with hot water to an agreeable smart acid, and put
a bit or two of sugar. This is less heating than if made of wine; and if only to
excite perspiration, answers as well.
Buttermilk, with Bread or without.
It is most wholesome when sour, as being less likely to be heavy; but most
agreeable when made of sweet cream.
Dr. Boerhaave's sweet Buttermilk.
Take the milk from the cow into a small churn, of about six shillings price; in
about ten minutes begin churning, and continue till the flakes of butter swim
about pretty thick, and the milk is discharged of all the greasy particles, and
appears thin and blue. Strain it through it sieve, and drink it as frequently as
possible.
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Classic
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