Junket
From Durham cook book ..., 1921
Recipe by Mrs. M. F. Markham.
Presented as published in 1921. 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
345Calories
16 gProtein
35 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories345 kcal
Protein16 g
Carbohydrates35 g
Fiber0 g
Sugars36 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium769 mg
Potassium736 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
Water434 g
As published
This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 74. The excerpt below is the record exactly as published.
JUNKET. Warm one pint milk to blood heat, dissolve in it one tablespoon sugar and one-fourth teaspoon salt, flavor with one teaspoonful vanilla or one tablespoonful wine, or strong coffee; stir in quickly one junket tablet
Cook this with the app: pantry check, scaling, and the assistant.