Madame Sylvia's Digestive Disorder Diet
(from Hollywood Undressed circa 1930s)
A Mid-day Dinner
Cold Boiled Ham
Noodles boiled 10 to 20 minutes (follow instructions on packet) and serve with a pat of butter
Clabber and hot or cold boiled potatoes (lots of clabber and little potato)
Clabber is a curdled milk food, kind of like yogurt, brought to the American south from Scottish immigrants. It is eaten at breakfast with maple syrup, nutmeg, brown sugar, cinnamon, fruit, black pepper, or cream. It can be used in recipes to replace yogurt or buttermilk.
Unpasteurized Clabber Recipe (from The Nourishing Cook)
"Start with farm fresh raw milk (unpasteurized), a week or two old. Leave your milk on the counter in a jar (sealed) for 2-3 days in a warm spot until solids appear. Shake it to see if it’s turned thick. It should not yet be separated. If the milk is still mostly white when shaken, and has turned thick, it is done clabbering. Store your clabbered milk in the refrigerator. If you leave the milk on the counter longer, it will separate turn into curds and whey. If this happens, drain off they whey and cream cheese and use in your favorite recipes."
Pasteurized Clabber Recipe (from Wegottaeat)