Caramel Junket
From Household science and arts, 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
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 Household science and arts (1913) by Josephine Morris, page 23. The excerpt below is the record exactly as published.
2 c. milk add the sugar and flavoring and stir it until 2 tbs. sugar the sugar is dissolved. Add the dissolved Digitized by Google 64 FIRST YEAR i ts. vanilla RECIPE 66. 1 junket tablet 2 c. milk J c. sugar J c. boiling water i ts. vanilla junket. Stir the mixture. Pour it into a glass dish or glass cups and let it stand in a warm place until it is set or thick; put it on ice. Serve it with sugar and cream or milk, strawberries, or peaches. CARAMEL JUNKET
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