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Vinegar Whey
From The Ideal cook book, 1899
Serves 2
If lemon juice is used instead of vinegar, it is then called lemon whey.
Presented as published in 1899. 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
37Calories
1 gProtein
5 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories37 kcal
Protein0.8 g
Carbohydrates5.3 g
Fiber0 g
Sugars5.4 g
Total Fat0.8 g
Saturated Fat0.5 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol3 mg
Sodium10 mg
Potassium38 mg
Calcium33 mg
Iron0 mg
Magnesium3.3 mg
Phosphorus26 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A8 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline4.5 mg
Caffeine0 mg
Water50 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 151. The excerpt below is the record exactly as published.
Vinegar Whey (used in fevers)—Ingredients—Half a gill of vinegar, 2 teaspoonfuls of sugar, 2 teacupfuls of milk, (boiling). Mix the vinegar with the sugar, stir in the boiling milk; let it boil one or two minutes, cool it and strain off the whey. 264 _ THE Dominion Cook Book. Lemon juice may be used instead of vinegar
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