Vinegar and Lemon Whey
From Cassell's dictionary of cookery, 1892
Serves 1
This drink is less heating than if made with wine.
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
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2224. The excerpt below is the record exactly as published.
Vinegar and Lemon Whey (Invalid Cookery.) — Take a sufficient quantity of boiling milk, and pour into it as much vinegar or lemon whey as will make a small quantity quite clear, dilute with hot water to an agreeable acid, and add a lump or two of sugar
Cook this with the app: pantry check, scaling, and the assistant.