Lemon Whey
From Science of food & cookery, 1921
Presented as published in 1921. 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
160Calories
8 gProtein
16 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories160 kcal
Protein8.2 g
Carbohydrates16 g
Fiber0.2 g
Sugars13 g
Total Fat7.9 g
Saturated Fat4.6 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium93 mg
Potassium429 mg
Calcium303 mg
Iron0 mg
Magnesium33 mg
Phosphorus251 mg
Zinc1.1 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C24 mg
Vitamin A78 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate12 mcg
Choline47 mg
Caffeine0 mg
Water272 g
As published
This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 132. The excerpt below is the record exactly as published.
LEMON WHEY i cup milk l/4 cup lemon juice
Cook this with the app: pantry check, scaling, and the assistant.