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Junket
From Harper's cook book encyclopædia, 1902
Serves 4
Make this not more than an hour or two before it is needed in warm weather.
Presented as published in 1902. 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
166Calories
8 gProtein
16 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories166 kcal
Protein8 g
Carbohydrates16 g
Fiber0 g
Sugars16 g
Total Fat7.8 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium93 mg
Potassium367 mg
Calcium300 mg
Iron0 mg
Magnesium29 mg
Phosphorus246 mg
Zinc1 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline43 mg
Caffeine0 mg
Water215 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 242. The excerpt below is the record exactly as published.
JUNKET Junket Jugged Veal. Julienne Soup. Jumbles. See Veal. See Soups. See Cakes. Junket. — In warm weather this must be made not more than an hour or two before it is needed. Into a quart of milk stir two table-spoonfuls of powdered sugar, a teaspoonful of vanilla extract, and a table-spoonful of liquid rennet
Cook this with the app: pantry check, scaling, and the assistant.