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Cream Whey
From Tried favourites cookery book, 1909
Serves 2
The whey retains the richness of the milk without the caseine.
Presented as published in 1909. 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
134Calories
9 gProtein
13 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories134 kcal
Protein8.7 g
Carbohydrates13 g
Fiber0 g
Sugars12 g
Total Fat5.4 g
Saturated Fat3.1 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol22 mg
Sodium103 mg
Potassium421 mg
Calcium331 mg
Iron0 mg
Magnesium31 mg
Phosphorus269 mg
Zinc1.1 mg
Copper0 mg
Manganese0 mg
Vitamin D2.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B121.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate4.9 mcg
Choline44 mg
Caffeine0 mg
Water232 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 175. The excerpt below is the record exactly as published.
Cream Whey. 1 pint Skim Milk, 1 dessertspoonful Vinegar, 2 tablespoo.nfuls Cream, Sugar
Cook this with the app: pantry check, scaling, and the assistant.