Junket
From Household science and arts, 1913
Presented as published in 1913. 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
402Calories
16 gProtein
48 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories402 kcal
Protein16 g
Carbohydrates48 g
Fiber0 g
Sugars49 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium186 mg
Potassium738 mg
Calcium600 mg
Iron0 mg
Magnesium59 mg
Phosphorus493 mg
Zinc2.1 mg
Copper0 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 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)0.5 mg
Folate0 mcg
Choline87 mg
Caffeine0 mg
Water437 g
As published
This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 23. The excerpt below is the record exactly as published.
Junket. — If sweet milk is allowed to stand undisturbed after the addition of rennet (a substance made from the lining of a calf's stomach), the custardlike substance which forms is called rennet custard or junket. RECIPE 65. JUNKET i junket tablet Crush the tablet and dissolve it in cold 1 ts. cold water water. Heat the milk until it is lukewarm, 2 c. milk add the sugar and flavoring and stir it until 2 tbs. sugar the sugar is dissolved. Add the dissolved Digitized by Google 64 FIRST YEAR i ts. vanilla RECIPE 66. 1 junket tablet
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