Caramel Junket
From A simple course in home economics for rural schools, 1916
Presented as published in 1916. 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
780Calories
18 gProtein
142 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories780 kcal
Protein18 g
Carbohydrates142 g
Fiber1.3 g
Sugars124 g
Total Fat17 g
Saturated Fat9.2 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol58 mg
Sodium455 mg
Potassium772 mg
Calcium677 mg
Iron8 mg
Magnesium66 mg
Phosphorus509 mg
Zinc2.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)2.5 mg
Folate32 mcg
Choline90 mg
Caffeine0 mg
Water528 g
As published
This recipe was extracted from A simple course in home economics for rural schools (1916) by Mary Edna Gearing, page 40. The excerpt below is the record exactly as published.
Caramel Junket Ys C. sugar — caramelize, add Vs C. boilino- water. Cook until syrup is reduced to % C. cool, add 2 C. milk — scalded (luke warm) f. g. salt. 1 t. vanilla 1 Junket tablet — powdered. Turn into mould — a large glass dish or sherbet glasses. Let stand in warm place to set. Cover ?tvi,th whipped cream and sprinkle wiith chopped nuts. Corn Choivder iy2 inch cup fat salt pork — cut into small pieces, try out. Add 1 onion — sliced — brown in fat 2 C. potatoes — sliced or diced 1 t. salt 2 C, boiling water.
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