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Junket
From The home cook book, 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
358Calories
17 gProtein
29 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories358 kcal
Protein17 g
Carbohydrates29 g
Fiber2.6 g
Sugars24 g
Total Fat20 g
Saturated Fat12 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol58 mg
Sodium188 mg
Potassium775 mg
Calcium623 mg
Iron0.4 mg
Magnesium81 mg
Phosphorus519 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D4.7 mcg
Vitamin C0.4 mg
Vitamin A157 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)0.7 mg
Folate9.5 mcg
Choline88 mg
Caffeine0 mg
Water445 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 151. The excerpt below is the record exactly as published.
JUNKET In a couple of tablespoons of cold water dissolve a junket tablet, or use a little liquid rennet. In a double-boiler heat a quart of milk lukewarm, stir in the dissolved tablet, pour into the dish in which the junket is to be served, dust it with nutmeg
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