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The Nature Of milk Is Such That If The milk Is Drawn (from The cow) And Put In A Very Clean And Fair Vessel Of Clay Or Wood Or Tin (pewter)


This is an excerpt from Le Menagier de Paris
(France, 1393 - Janet Hinson, trans.)
The original source can be found at David Friedman's website

The nature of milk is such that if the milk is drawn (from the cow) and put in a very clean and fair vessel of clay or wood or tin (pewter), and not in brass (bronze) nor copper, and kept in these vessels without moving or changing from one vessel to another, nor transported hither and yon, it will keep well for a day and a half or two days, and will not turn at all when boiled, provided one stirs it when it begins to move as it is boiled; and you should not add salt to it until you take it off the fire, or at least when you add sops to it, and you can add to it sops of leavened bread or otherwise, for it will not turn so long as the milk is treated as I have said.

Item, and if the milk is not fresh or if you have doubts about it turning in the pan, add a little fine flour and stir it well, and then it will not turn. And should you wish to boil it [i.e. make stock or bouillon with it: (JH)], you should mix first your flour and your milk and some salt, then put it on to boil and stir well. And if you want to make soup with it, for each pint of milk add the yolks of half a quartern of eggs, the germs removed, well beaten together by themselves, and then beaten again with the milk; and pour it all slowly into the pan, and then stir the boiling milk very well: then make sops. And if you want to add ginger and saffron, let it be done.

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