Orange Whey
From The Pennsylvania German cook book, 1902
Presented as published in 1902. 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
377Calories
18 gProtein
44 gCarbs
16 gFat
Full nutrition (33 nutrients)
Calories377 kcal
Protein18 g
Carbohydrates44 g
Fiber3.6 g
Sugars39 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium201 mg
Potassium1030 mg
Calcium677 mg
Iron0.6 mg
Magnesium77 mg
Phosphorus534 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D4.7 mcg
Vitamin C106 mg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B122.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)1.3 mg
Folate45 mcg
Choline87 mg
Water585 g
As published
This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 47. The excerpt below is the record exactly as published.
ORANGE WHEY. One pint of milk and the juice of one orange
Cook this with the app: pantry check, scaling, and the assistant.