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Devonshire Junket
From Handbook of practical cookery, 1886
Serves 3
May be garnished with dried fruit.
Presented as published in 1886. 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
473Calories
12 gProtein
18 gCarbs
38 gFat
Full nutrition (35 nutrients)
Calories473 kcal
Protein12 g
Carbohydrates18 g
Fiber0 g
Sugars16 g
Total Fat38 g
Saturated Fat22 g
Monounsaturated Fat8 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol119 mg
Sodium140 mg
Potassium563 mg
Calcium447 mg
Iron0 mg
Magnesium43 mg
Phosphorus373 mg
Zinc1.5 mg
Copper0 mg
Manganese0 mg
Vitamin D3.1 mcg
Vitamin C0 mg
Vitamin A104 mcg
Vitamin E0.2 mg
Vitamin K1.9 mcg
Vitamin B60.2 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.4 mg
Folate0 mcg
Choline58 mg
Caffeine0 mg
Alcohol1.5 g
Water335 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 112. The excerpt below is the record exactly as published.
DEVONSHIRE JUNKET— LOTHIAN PUDDING. 167 also the sugar, marmalade, and ratifia. Stir this mixture well with a wooden spoon, and pour it into the buttered mould. Twist over the top a piece of kitchen-paper, place the mould in a pan half filled with boiling water, and allow the water to boil two hours. Turn it out and pour round a wine sauce. (See page 181.) NOTE. — The appearance of this pudding is much improved by arranging in the mould a few dried cherries before pouring in the mixture. Devonshire Junket. — One quart milk, one table-spoon- ful brandy, one table-spoonful essence of rennet, one half pint thick cream
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