Junket
From A laboratory manual of foods and cookery, 1916
Presented as published in 1916. 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
4363Calories
191 gProtein
475 gCarbs
188 gFat
Full nutrition (34 nutrients)
Calories4363 kcal
Protein191 g
Carbohydrates475 g
Fiber0 g
Sugars485 g
Total Fat188 g
Saturated Fat109 g
Monounsaturated Fat40 g
Polyunsaturated Fat6.3 g
Omega-30.7 g
Cholesterol702 mg
Sodium2229 mg
Potassium8817 mg
Calcium7200 mg
Iron0.1 mg
Magnesium700 mg
Phosphorus5909 mg
Zinc25 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D56 mcg
Vitamin C0 mg
Vitamin A1872 mcg
Vitamin E2.9 mg
Vitamin K0 mcg
Vitamin B63.6 mg
Vitamin B1232 mcg
Thiamin (B1)3.3 mg
Riboflavin (B2)8.1 mg
Niacin (B3)6.3 mg
Folate0 mcg
Choline1041 mg
Caffeine0 mg
Water5226 g
As published
This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson. The excerpt below is the record exactly as published.
Junket Ingredients : 6 qts. milk 6 tablets dissolved in 4 tbsp. 1 1 c. sugar cold water 2 tbsp. vanilla
Cook this with the app: pantry check, scaling, and the assistant.