vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
White Wine Whey
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
Best taken in bed.
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
255Calories
8 gProtein
38 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories255 kcal
Protein8.1 g
Carbohydrates38 g
Fiber0 g
Sugars37 g
Total Fat7.9 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium249 mg
Potassium388 mg
Calcium302 mg
Iron0.1 mg
Magnesium32 mg
Phosphorus250 mg
Zinc1 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate0.3 mcg
Choline45 mg
Caffeine0 mg
Water237 g
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.
White Wine Whey. — Boil half a pint of milk, add a lump of sugar, and a wineglassful of sherry
Cook this with the app: pantry check, scaling, and the assistant.