vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Whey
From The art of German cooking and baking, 1922
Serves 2
Presented as published in 1922. 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
342Calories
16 gProtein
35 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories342 kcal
Protein16 g
Carbohydrates35 g
Fiber0 g
Sugars36 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium185 mg
Potassium735 mg
Calcium600 mg
Iron0 mg
Magnesium58 mg
Phosphorus493 mg
Zinc2.1 mg
Copper0 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin C1.5 mg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.5 mg
Folate0.8 mcg
Choline87 mg
Caffeine0 mg
Water433 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 184. The excerpt below is the record exactly as published.
WHEY. Ingredients. 1 qt. of milk 1% tsps. of lemon juice 2 tbsps. of sugar
Cook this with the app: pantry check, scaling, and the assistant.