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Lemon Whey
From Cookery for every household, 1914
Serves 1
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
Nutrition per serving
37Calories
1 gProtein
8 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories37 kcal
Protein1.2 g
Carbohydrates8.1 g
Fiber0.3 g
Sugars3.7 g
Total Fat1 g
Saturated Fat0.5 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol3 mg
Sodium11 mg
Potassium141 mg
Calcium37 mg
Iron0.1 mg
Magnesium9 mg
Phosphorus33 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C39 mg
Vitamin A8 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate20 mcg
Choline9.6 mg
Caffeine0 mg
Water114 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 876. The excerpt below is the record exactly as published.
1 tea-cupful milk. \ glass sherry. A little sugar. Put the milk into a small clean saucepan with a lump of sugar if desired, and bring it to the boil. Add the wine and heat until the milk curdles. Stretch a piece of muslin over a glass or cup and strain the contents of the saucepan through. This keeps back the curd, which is the heaviest part of the milk, and the whey forms a soothing drink which is very easily digested. Time, 5 minutes. Probable cost, 4 d. 2632. Lemon Whey Prepare in the same way as in the last recipe, using 1 table-spoonful of lemon juice
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