Recipes > Desserts > To Make Slip

To Make Slip


Make a quart of rich milk moderately warm: then stir into it one large spoonful of the preparation of rennet, (see receipt to prepare rennet,) set it by, and when cold, it will be as stiff as jelly. It should be made only a few hours before it is used, or it will be tough and watery; in summer, set the dish in ice after it has jellied; it must be eaten with powdered sugar, cream, and nutmeg.


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The Virginia Housewife (1860).

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