Junket
From The Central cook book, 1924
Mrs. KennetH Youncer.
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
263Calories
8 gProtein
37 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories263 kcal
Protein8 g
Carbohydrates37 g
Fiber0 g
Sugars38 g
Total Fat7.9 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium94 mg
Potassium376 mg
Calcium301 mg
Iron0 mg
Magnesium30 mg
Phosphorus247 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 B60.2 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
Water228 g
As published
This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 65. The excerpt below is the record exactly as published.
Junket 1 cup milk. Vy junket tablet. 2 tablespoons sugar. 2 teaspoons cold water. 1% teaspoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.