Name: Slip
Cuisine: American
Ingredients: 1 quart of milk moderately warm; 1 large spoonful of the preparation called rennet; 1 few hours before it is to be used

Original Recipe

Slip is bonny-clabber without its acidity, and so delicate is its flavor that many persons like it just as well as ice cream. It is prepared thus:--Make a quart of milk moderately warm; then stir into it one large spoonful of the preparation called rennet; set it by, and when cool again it will be as stiff as jelly. It should be made only a few hours before it is to be used, or it will be tough and watery; in summer set the dish on ice after it has jellied. It must be served with powdered sugar, nutmeg and cream.

1 quart of milk moderately warm
1 large spoonful of the preparation called rennet
1 few hours before it is to be used

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1

Slip is bonny-clabber without its acidity, and so delicate is its flavor that many persons like it just as well as ice cream.
2

It is prepared thus:--Make a quart of milk moderately warm; then stir into it one large spoonful of the preparation called rennet; set it by, and when cool again it will be as stiff as jelly.
3

It should be made only a few hours before it is to be used, or it will be tough and watery; in summer set the dish on ice after it has jellied.
4

It must be served with powdered sugar, nutmeg and cream.

Original Recipe

Ingredients

Instructions