How Do I Make A Recipe From The 1800's

Decorating By isillyme Updated 22 Feb 2012 , 7:49pm by vpJane

isillyme Posted 21 Feb 2012 , 2:58pm
post #1 of 14

There is a recipe that I have from my great great grandmother. One of her recipe's call for Sweet milk. They were farmers and this meant the unpasturize milk. Everything is pasturize now but I really want to try out this recipe. Any Suggestions

13 replies
AnnieCahill Posted 21 Feb 2012 , 3:02pm
post #2 of 14

Not everything is pasteurized. If you do a search for local farms you may be able to find some. I know it's illegal in some states but in others you can find it fairly easily.

pieceofcaketx Posted 21 Feb 2012 , 3:03pm
post #3 of 14

Contact a local dairy farmer and see about buying some fresh milk.

leah_s Posted 21 Feb 2012 , 3:12pm
post #4 of 14

I grew up in the country and sweet milk always meant, not buttermilk or sour milk. Regular full fat milk should be fine.

AnnieCahill Posted 21 Feb 2012 , 3:14pm
post #5 of 14

I was also thinking that Leah.

isillyme Posted 21 Feb 2012 , 3:18pm
post #6 of 14

Thank you... I am not sure where the local farms are located in Atlanta however I will give it a shot. The recipes I have tried so far are fantastic and I now need to make this one.

isillyme Posted 21 Feb 2012 , 3:31pm
post #8 of 14

Thank you. That helps me out big time. I will try out this recipe over the weekend. I have no idea how to put this together. My grandmothers were a pinch of this or that, types. I am like that too, however when it comes to cake I want to get it right. icon_biggrin.gif

milkmaid42 Posted 21 Feb 2012 , 4:44pm
post #9 of 14

Amen to what's been said. Isn't if funny how words and meaning change over the years.


carmijok Posted 21 Feb 2012 , 5:11pm
post #10 of 14

I know several of my grandmother's recipes have 'sweet milk' in them...and I also know it means regular milk because I asked her once about it a LONG time ago. You might also think Half n Half, because milk straight from the cows still has the cream in it.

jgifford Posted 21 Feb 2012 , 8:12pm
post #11 of 14

I grew up having blue and white milk on my cereal. Our cows were fed alfalfa hay which turned it blue and the cream gave it white swirls. I've been slowly making my way through some old recipes I found and one of them calls for "drippings". What's sad is that I know what that is. icon_sad.gif

scp1127 Posted 22 Feb 2012 , 9:21am
post #12 of 14

We have an organic farm in our area that sells milk that goes through low temp pasteurization. These products are what I use. They are thicker and creamier than grocery store products. I actually have to shake the bottle to get the heavy cream out. Google your area and see if you can find products that are closer to the originals.

SammieB Posted 22 Feb 2012 , 5:04pm
post #13 of 14

You can also research farms that participate in CSA programs. There's several in my area that provide organic milk.

vpJane Posted 22 Feb 2012 , 7:49pm
post #14 of 14

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