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Buttermilk Whey
From Vegetarian cookery, 1891
Serves 2
Sugar may be added.
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
76Calories
4 gProtein
6 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories76 kcal
Protein3.9 g
Carbohydrates6 g
Fiber0 g
Sugars6 g
Total Fat4.1 g
Saturated Fat2.3 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.2 g
Cholesterol13 mg
Sodium129 mg
Potassium165 mg
Calcium141 mg
Iron0 mg
Magnesium12 mg
Phosphorus104 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D1.6 mcg
Vitamin C0 mg
Vitamin A58 mcg
Vitamin E0.1 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate6.1 mcg
Choline18 mg
Caffeine0 mg
Water108 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 153. The excerpt below is the record exactly as published.
Buttermilk Whey. Pour boiling milk or water on some rather sour buttermilk
Cook this with the app: pantry check, scaling, and the assistant.