Devonshire Junkets
From In foreign kitchens, 1893
Serve cold.
Presented as published in 1893. 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
1223Calories
5 gProtein
109 gCarbs
84 gFat
Full nutrition (34 nutrients)
Calories1223 kcal
Protein4.7 g
Carbohydrates109 g
Fiber0 g
Sugars100 g
Total Fat84 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0 g
Cholesterol241 mg
Sodium49 mg
Potassium229 mg
Calcium144 mg
Iron0.1 mg
Magnesium14 mg
Phosphorus134 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K5.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Alcohol4.6 g
Water145 g
As published
This recipe was extracted from In foreign kitchens (1893) by Helen Stuart Campbell, page 7. The excerpt below is the record exactly as published.
Devonshire Jtmkets. — One pint of new milk, a cup of clotted cream, one tablespoonful of brandy, and one of prepared rennet, half a cup of sugar, and quarter of a nutmeg grated
Cook this with the app: pantry check, scaling, and the assistant.