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Lemon Whey
From The Institute cook book, 1913
Serves 1
Presented as published in 1913. 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
191Calories
9 gProtein
25 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories191 kcal
Protein9.1 g
Carbohydrates25 g
Fiber2.8 g
Sugars18 g
Total Fat8.1 g
Saturated Fat4.6 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol29 mg
Sodium95 mg
Potassium504 mg
Calcium326 mg
Iron0.6 mg
Magnesium37 mg
Phosphorus262 mg
Zinc1.1 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C53 mg
Vitamin A79 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.4 mg
Folate11 mcg
Choline48 mg
Caffeine0 mg
Water304 g
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 150. The excerpt below is the record exactly as published.
LEMON WHEY 1 cup milk 1 small lemon 1 teaspoon sugar
Cook this with the app: pantry check, scaling, and the assistant.