Junket
From Principles of cookery, 1910
Caramel syrup or maple syrup may be used instead of sugar.
Presented as published in 1910. 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
548Calories
16 gProtein
89 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories548 kcal
Protein16 g
Carbohydrates89 g
Fiber0 g
Sugars90 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium189 mg
Potassium732 mg
Calcium602 mg
Iron0 mg
Magnesium59 mg
Phosphorus492 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
Water507 g
As published
This recipe was extracted from Principles of cookery (1910) by Anna Barrows, page 84. The excerpt below is the record exactly as published.
Junket. The active principle in junket is rennin or "rennet," which is extracted from the lining of calf's stomach. This will coagulate or thicken warm milk but nothing else. Its prop- erties are destroyed at the boiling temperature and it has no action in the cold. Heat two cups of milk to body tem- perature, 99 degrees, powder junket tablet and dissolve in a little water, add one-third cup of sugar dissolved in one- 'From Home Science Cook Book. 18 third cup of warm water and flavoring extract
Cook this with the app: pantry check, scaling, and the assistant.