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TAMARIND, WHEY
From Buckeye cookery, 1892
Serves 1
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
378Calories
17 gProtein
45 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories378 kcal
Protein17 g
Carbohydrates45 g
Fiber1.8 g
Sugars37 g
Total Fat16 g
Saturated Fat9.2 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium195 mg
Potassium956 mg
Calcium626 mg
Iron1 mg
Magnesium91 mg
Phosphorus533 mg
Zinc2.1 mg
Copper0 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin C1.3 mg
Vitamin A157 mcg
Vitamin E0.3 mg
Vitamin K1 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1.2 mg
Folate5 mcg
Choline90 mg
Caffeine0 mg
Water441 g
As published
This recipe was extracted from Buckeye cookery (1892), page 320. The excerpt below is the record exactly as published.
TAMARIND, WHEY.—Mix an ounce of tamarind pulp with a pint of milk, strain and sweeten. Or, simply stir a table-spoon of tamarinds
Cook this with the app: pantry check, scaling, and the assistant.