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Scalded milk

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woppo - home chef
woppo

I'm following a VERY old recipe for icing that calls for Crisco, sugar, and scalded milk. I'm sure the recipe was written before milk was homogenized, so I'm wondering if I still have to scald "today's" milk? Any ideas out there?

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jojobean - home chef
jojobean

I just found your question while doing a search. I'm looking for a receipt for a glaze that uses scalded milk. Would you mind sharing the recipe? Thanks,