Caramel Junket
From Efficiency in home-making and first-aid to good cooking, 1915
Presented as published in 1915. 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
619Calories
17 gProtein
102 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories619 kcal
Protein17 g
Carbohydrates102 g
Fiber0.9 g
Sugars90 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol58 mg
Sodium364 mg
Potassium760 mg
Calcium651 mg
Iron5.3 mg
Magnesium63 mg
Phosphorus503 mg
Zinc2.1 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)1.8 mg
Folate21 mcg
Choline89 mg
Caffeine0 mg
Water495 g
As published
This recipe was extracted from Efficiency in home-making and first-aid to good cooking (1915) by Robertson, Georgia, page 74. The excerpt below is the record exactly as published.
CARAMEL JUNKET. 2 cups of milk. 1 teaspoonful of vanilla. 1/3 cup of sugar. Nut meats ground in meat 1/3 cup of boiling water. grinder. 1 junket tablet. Whipped cream, flavored 1 pinch of salt.
Cook this with the app: pantry check, scaling, and the assistant.