Junket
From The spirit of cookery, 1895
Junket can also refer to a rustic feast or entertainment.
Presented as published in 1895. 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
50Calories
0 gProtein
1 gCarbs
5 gFat
Full nutrition (24 nutrients)
Calories50 kcal
Protein0.3 g
Carbohydrates0.6 g
Fiber0 g
Sugars0 g
Total Fat5.2 g
Saturated Fat3 g
Monounsaturated Fat1.1 g
Cholesterol15 mg
Sodium3 mg
Potassium14 mg
Calcium9 mg
Iron0 mg
Magnesium0.9 mg
Phosphorus8.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Niacin (B3)0 mg
Water8.5 g
As published
This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 429. The excerpt below is the record exactly as published.
Junket : English, hot milk curdled with rennet, sweetened with sugar, flavoured with brand}' or whisky, and enriched with Devonshire clotted or with whipped cream
Cook this with the app: pantry check, scaling, and the assistant.