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Don't Cook That

To Make White Wine Whey

Milk, sherry, lemon and fifteen grains of purified nitre — half on getting into bed, the rest ten minutes later.

From
The British Cookery Book
Published
1864
Yikes Scale
Big yikes

Exactly as printed, 1864

1235. Boil a pint and a half of skimmed milk, and two glasses of raisin or sherry wine, fifteen grains of purified nitre, and lemon-juice enough to turn the milk; boil it up, and then set it aside until the curd subsides; strain it, and add enough sugar to make it pleasant; one half to be taken on getting into bed, the other ten minutes afterwards.


The British Cookery Book, 1864. Public domain; transcription unaltered.

So what happens if I make it?

Fifteen grains is close to a gram of potassium nitrate, sold by apothecaries as a cooling salt and diaphoretic. In quantity nitrate irritates the gut and interferes with the blood's oxygen carrying.

The language gives the game away. “One half to be taken on getting into bed, the other ten minutes afterwards” is a prescription, not a recipe, printed in a cookery book.

Notes from the 21st century

  • Whey drinks were standard sickroom fare. Milk curdled with wine or acid, the curd removed, the whey drunk warm. Without the nitre it is harmless and rather pleasant.
  • Nitre had a long medical career. Prescribed as a diuretic and fever remedy for centuries before its dose-dependent toxicity was understood.
  • Saltpetre is the same substance. The curing salt in the brisket recipe elsewhere on this site. The kitchen and the medicine chest shared a jar.

Also in this book

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