vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Junket
From The bride's cook book, 1915
Serves 2
Presented as published in 1915. 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
457Calories
12 gProtein
80 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories457 kcal
Protein12 g
Carbohydrates80 g
Fiber0 g
Sugars81 g
Total Fat12 g
Saturated Fat6.8 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol44 mg
Sodium190 mg
Potassium553 mg
Calcium461 mg
Iron0 mg
Magnesium45 mg
Phosphorus369 mg
Zinc1.9 mg
Copper0 mg
Manganese0 mg
Vitamin D3.5 mcg
Vitamin C0 mg
Vitamin A117 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B122 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.4 mg
Folate0 mcg
Choline65 mg
Caffeine0 mg
Water349 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 39. The excerpt below is the record exactly as published.
JUNKET 3 Cups Whole Milk % Cup Corn Syrup 1 Junket Tablet 1 Tablespoon Cold Water 1 Teaspoon Vanilla
Cook this with the app: pantry check, scaling, and the assistant.