Custard Junket

Name: Custard Junket
Ingredients: He H c. milk; 1 yolk of egg; 1 T.; % tb. sugar.; 1 T. dissolved rennet; Few gratings nutmeg or; 4 drops vanilla.

From Canadian cook book, 1924

Presented as published in 1924. 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

324Calories

14 gProtein

27 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories324 kcal

Protein14 g

Carbohydrates27 g

Fiber0 g

Sugars27 g

Total Fat13 g

Saturated Fat6.1 g

Monounsaturated Fat3.5 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol215 mg

Sodium166 mg

Potassium464 mg

Calcium330 mg

Iron0.9 mg

Magnesium37 mg

Phosphorus346 mg

Zinc1.7 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D3.3 mcg

Vitamin C0 mg

Vitamin A158 mcg

Vitamin E0.6 mg

Vitamin K0.2 mcg

Vitamin B60.2 mg

Vitamin B121.8 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.6 mg

Niacin (B3)0.4 mg

Folate24 mcg

Choline190 mg

Caffeine0 mg

Water263 g

As published

This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 96. The excerpt below is the record exactly as published.

CUSTARD JUNKET. He H c. milk. 1 yolk of egg. 1 T. % tb. sugar. f.g. f.g. salt. f.g. Few gratings nutmeg or 4 drops vanilla. 1 T. dissolved rennet

Cook this with the app: pantry check, scaling, and the assistant.