Junket
From Wholesome cookery, 1887
Presented as published in 1887. 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
292Calories
16 gProtein
23 gCarbs
16 gFat
Full nutrition (30 nutrients)
Calories292 kcal
Protein16 g
Carbohydrates23 g
Sugars23 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium185 mg
Potassium731 mg
Calcium599 mg
Iron0 mg
Magnesium58 mg
Phosphorus492 mg
Zinc2 mg
Copper0 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin A156 mcg
Vitamin E0.2 mg
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
Water429 g
As published
This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 50. The excerpt below is the record exactly as published.
Junket. 1 pint of milk, 2 dessert-spoonfuls of brandy or Scotch whisky, 1 dessert- spoonful of castor sugar, and 1 .V of prepared rennet (Crosse and Blackwell’s), whipped SWEETS, 139 cream or Devonshire cream, grated nutmeg or glaces cherries
Cook this with the app: pantry check, scaling, and the assistant.