Wine Whey
From Liverpool School of Cookery recipe book, 1900
Presented as published in 1900. 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
300Calories
16 gProtein
23 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories300 kcal
Protein16 g
Carbohydrates23 g
Fiber0 g
Sugars23 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium186 mg
Potassium736 mg
Calcium600 mg
Iron0 mg
Magnesium58 mg
Phosphorus493 mg
Zinc2.1 mg
Copper0 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin C0 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 mcg
Choline87 mg
Caffeine0 mg
Water433 g
As published
This recipe was extracted from Liverpool School of Cookery recipe book (1900) by E. E. Mann, page 43. The excerpt below is the record exactly as published.
Wine Whey. I pint milk. | 1 dessertspoonful sherry
Cook this with the app: pantry check, scaling, and the assistant.