Should whole, 2%, 1%, or skim milk be used in 100-year-old recipes? — A Hundred Years Ago

Do you even get a question that stumps you? Well, I recently did. A friend asked whether whole, 2%, 1%, or skim milk should be used when making the hundred-year-old recipes that I post on this blog. I replied that I use whatever kind of milk I have in my refrigerator–and that they all seem […]

via Should whole, 2%, 1%, or skim milk be used in 100-year-old recipes? — A Hundred Years Ago

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2 thoughts on “Should whole, 2%, 1%, or skim milk be used in 100-year-old recipes? — A Hundred Years Ago

  1. Just use what’s on hand, that’s what I do,and I’ve been cooking for years. 😊The old folks I’m sure did the same. If they made butter than a lot of their milk wasn’t whole.

    Liked by 1 person

    • That’s true Deb. And from what I’ve read most made their own butter. I have a lady’s diary from 1948-1952 and even then she was making and selling butter from their cows milk.
      Thanks for that thought!

      Like

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