Junket
From The complete Indian housekeeper & cook, 1898
Presented as published in 1898. 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
129Calories
0 gProtein
25 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories129 kcal
Protein0 g
Carbohydrates25 g
Fiber0 g
Sugars25 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.4 mg
Potassium0.8 mg
Calcium0.3 mg
Iron0 mg
Magnesium0.1 mg
Phosphorus0.6 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Alcohol4.6 g
Water9.3 g
As published
This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 77. The excerpt below is the record exactly as published.
Junket. — To one quart of warm new milk add one table- spoon brandy, two of sugar, and one of essence of rennet. Set in a warm place, and in two hours it should be lit for use. Grate a little nutmeg over the top, pile on Devonshire cream
Cook this with the app: pantry check, scaling, and the assistant.