Lemon Whey
From A second Dudley book of cookery and other recipes, 1914
Strain well for a smooth finish.
Presented as published in 1914. 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
As published
This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 121. The excerpt below is the record exactly as published.
LEMON WHEY T30IL half a pint of milk in an enamelled sauce- pan ; add the juice and the rind of half a lemon. Let it simmer for two minutes, then strain through muslin. Flavour with a tablespoonful of Marsala or sherry
Cook this with the app: pantry check, scaling, and the assistant.