Lemon Whey
From The school kitchen textbook, 1915
This dish is especially refreshing for invalids.
Presented as published in 1915. 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
198Calories
8 gProtein
25 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories198 kcal
Protein8 g
Carbohydrates25 g
Fiber0 g
Sugars25 g
Total Fat7.9 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium93 mg
Potassium382 mg
Calcium301 mg
Iron0 mg
Magnesium30 mg
Phosphorus247 mg
Zinc1 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C6 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate3.1 mcg
Choline44 mg
Caffeine0 mg
Water229 g
As published
This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 65. The excerpt below is the record exactly as published.
Lemon Whey Scald one cup milk in a double boiler ; add tablespoon lemon juice; cook it until the curd forms, but do not stir it. When the whey has separated, strain out the curd ; add one table- MILK 121 Spoon of sugar, or more if desired, and serve it hot or cold. This dish is especially refreshing for invalids. Recipe, No. 37. Thickened Milk, Rennet Custard, OR Slip Put one tablespoon sugar,
Cook this with the app: pantry check, scaling, and the assistant.