CORNISH JUNKET
From Evans' recipe cookery book, 1900
If clotted cream is not obtainable, use ordinary double cream.
Presented as published in 1900. 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
694Calories
32 gProtein
73 gCarbs
31 gFat
Full nutrition (31 nutrients)
Calories694 kcal
Protein32 g
Carbohydrates73 g
Fiber0 g
Sugars75 g
Total Fat31 g
Saturated Fat18 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol117 mg
Sodium371 mg
Potassium1463 mg
Calcium1199 mg
Iron0 mg
Magnesium116 mg
Phosphorus984 mg
Zinc4.1 mg
Copper0 mg
Manganese0 mg
Vitamin D9.4 mcg
Vitamin A312 mcg
Vitamin E0.5 mg
Vitamin B60.6 mg
Vitamin B125.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.3 mg
Niacin (B3)1 mg
Folate0 mcg
Choline174 mg
Water859 g
As published
This recipe was extracted from Evans' recipe cookery book (1900), page 20. The excerpt below is the record exactly as published.
CORNISH JUNKET. Ingredients. 1 Quart Milk. Oz. Castor Sugar. 2 Large Teaspoonfuls Rennet. A Little Nutmeg. Clotted Cream.
Cook this with the app: pantry check, scaling, and the assistant.