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Wine Whey
From The Portland Woman's Exchange Cook Book, 1913
Serves 1
A soothing drink, can be made with lemon instead of sherry.
Presented as published in 1913. 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
207Calories
8 gProtein
26 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories207 kcal
Protein8 g
Carbohydrates26 g
Fiber0 g
Sugars26 g
Total Fat7.8 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium171 mg
Potassium377 mg
Calcium301 mg
Iron0.1 mg
Magnesium30 mg
Phosphorus248 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
Folate0.1 mcg
Choline44 mg
Caffeine0 mg
Water226 g
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 90. The excerpt below is the record exactly as published.
Wine Whey. Yl pint milk. Yi wineglass sherry. Yz oz. sugar.
Cook this with the app: pantry check, scaling, and the assistant.