Caramel Junket
From Lillian Massey school recipes, 1913
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
637Calories
32 gProtein
49 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories637 kcal
Protein32 g
Carbohydrates49 g
Fiber0 g
Sugars51 g
Total Fat31 g
Saturated Fat18 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol117 mg
Sodium375 mg
Potassium1487 mg
Calcium1202 mg
Iron0 mg
Magnesium118 mg
Phosphorus987 mg
Zinc4.1 mg
Copper0 mg
Manganese0 mg
Vitamin D9.4 mcg
Vitamin C0 mg
Vitamin A312 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B125.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.4 mg
Niacin (B3)1.1 mg
Folate0 mcg
Choline174 mg
Caffeine0 mg
Water867 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 66. The excerpt below is the record exactly as published.
CARAMEL JUNKET. 4c. milk. + tsp. caramel. 14 tsp. sugar. 3 drops vanilla. 4 tsp. dissolved rennet
Cook this with the app: pantry check, scaling, and the assistant.