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Junket
From Lessons in cooking through preparation of meals, 1912
Serves 1
Presented as published in 1912. 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
693Calories
16 gProtein
123 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories693 kcal
Protein16 g
Carbohydrates123 g
Fiber0 g
Sugars124 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium2520 mg
Potassium740 mg
Calcium603 mg
Iron0.1 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
Water447 g
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 184. The excerpt below is the record exactly as published.
Junket Crush I junket tablet and dissolve in i T cold water. Heat 2 c milk to 100° F or lukewarm, add j/s c sugar, }i t salt, i t vanilla, and the dissolved junket tablet
Cook this with the app: pantry check, scaling, and the assistant.