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Sack Whey (for Invalids)
From Cassell's dictionary of cookery, 1892
Serves 4
This recipe is intended for invalids.
Presented as published in 1892. 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
161Calories
5 gProtein
17 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories161 kcal
Protein4.9 g
Carbohydrates17 g
Fiber0 g
Sugars8.6 g
Total Fat3.9 g
Saturated Fat2.3 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol15 mg
Sodium1151 mg
Potassium338 mg
Calcium166 mg
Iron0.7 mg
Magnesium32 mg
Phosphorus150 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate1.8 mcg
Choline31 mg
Caffeine0 mg
Water264 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1629. The excerpt below is the record exactly as published.
Sack Whey (for Invalids).— Boil a pint of milk, and as it rises in the pan stir into it three glasses of sherry. Let it boil once more, then ch-ain it back, and let it stand till the curd forms. Filter the whey, sweeten, dilute it, or not, with a little water
Cook this with the app: pantry check, scaling, and the assistant.