Sterilized Milk

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Preparation info

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Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

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Fill small-necked half-pint bottles to within one and one-half inches of the top with milk; cork with absorbent cotton. Stand in a steamer of cold water, having water surround bottles to three-fourths their height. Allow water to heat gradually until nearly to boiling point, and keep at this temperature for ten minutes. When used for infants allow from a teaspoon to a tablespoon of lime water for each bottle of milk.