vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Tamarind Whey
From Mrs. Roundell's Practical cookery book, 1898
Serves 2
Presented as published in 1898. 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
360Calories
17 gProtein
40 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories360 kcal
Protein17 g
Carbohydrates40 g
Fiber1.4 g
Sugars34 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium193 mg
Potassium909 mg
Calcium620 mg
Iron0.8 mg
Magnesium84 mg
Phosphorus524 mg
Zinc2.1 mg
Copper0 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin C1 mg
Vitamin A157 mcg
Vitamin E0.3 mg
Vitamin K0.8 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1.1 mg
Folate4 mcg
Choline89 mg
Caffeine0 mg
Water438 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 305. The excerpt below is the record exactly as published.
Tamarind Whey. — Boil two ounces of tamarinds in two pints of milk
Cook this with the app: pantry check, scaling, and the assistant.