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Whey, Lemon
From Cassell's dictionary of cookery, 1892
Serves 1
This whey is less heating than that 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
Nutrition per serving
37Calories
1 gProtein
8 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories37 kcal
Protein1.2 g
Carbohydrates8.1 g
Fiber0.3 g
Sugars3.7 g
Total Fat1 g
Saturated Fat0.5 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol3 mg
Sodium11 mg
Potassium141 mg
Calcium38 mg
Iron0.1 mg
Magnesium9.2 mg
Phosphorus33 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C39 mg
Vitamin A8 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate20 mcg
Choline9.6 mg
Caffeine0 mg
Water139 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2256. The excerpt below is the record exactly as published.
Whey, Lemon.— Let the quantity of milk required boil, and stir into it when boiling as much strained lemon- juice as will turn the milk. Let it boil a minute or two, cool it, and strain off the whey. Add as much water as will make it an agreeable beverage
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