vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Chocolate Junket Custard
From The Times cook book, no. 2, 1905
Serves 2
Presented as published in 1905. 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
512Calories
16 gProtein
79 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories512 kcal
Protein16 g
Carbohydrates79 g
Fiber0.2 g
Sugars78 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium193 mg
Potassium753 mg
Calcium602 mg
Iron0.2 mg
Magnesium64 mg
Phosphorus504 mg
Zinc2.1 mg
Copper0.1 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
Folate0.2 mcg
Choline87 mg
Caffeine0.6 mg
Water440 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 120. The excerpt below is the record exactly as published.
CHOCOLATE JUNKET CUSTARD. Miss G. Smyth. G street, Ontario, Cal.— One quart milk, one-half cup sugar, one Junket tablet, one tablespoon cold water, three tea- spoons grated chocola
Cook this with the app: pantry check, scaling, and the assistant.