Junket
From Handbook of domestic science and household arts for use in elementary schools, 1900
Presented as published in 1900. 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
255Calories
8 gProtein
37 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories255 kcal
Protein8 g
Carbohydrates37 g
Fiber0 g
Sugars37 g
Total Fat7.9 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium94 mg
Potassium381 mg
Calcium301 mg
Iron0.1 mg
Magnesium31 mg
Phosphorus249 mg
Zinc1 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate0.1 mcg
Choline44 mg
Caffeine0 mg
Water227 g
As published
This recipe was extracted from Handbook of domestic science and household arts for use in elementary schools (1900) by Wilson, Lucy Langdon (Williams) Mrs, page 139. The excerpt below is the record exactly as published.
Junket. — 1 cup milk, 2 tablespoons sugar, 1 tablespoon wine, 1^ teaspoons liquid rennet
Cook this with the app: pantry check, scaling, and the assistant.