Junket
From Principles of cooking, 1914
Presented as published in 1914. 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
792Calories
32 gProtein
96 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories792 kcal
Protein32 g
Carbohydrates96 g
Fiber0 g
Sugars98 g
Total Fat31 g
Saturated Fat18 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol117 mg
Sodium372 mg
Potassium1470 mg
Calcium1200 mg
Iron0 mg
Magnesium117 mg
Phosphorus985 mg
Zinc4.1 mg
Copper0 mg
Manganese0 mg
Vitamin D9.4 mcg
Vitamin C0 mg
Vitamin A312 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B125.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.3 mg
Niacin (B3)1 mg
Folate0 mcg
Choline174 mg
Caffeine0 mg
Water876 g
As published
This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 57. The excerpt below is the record exactly as published.
Junket. — Use one rennet tablet dissolved in one tablespoon of cold * water. Heat one quart of milk to a temperature of 98° F.; add four tablespoons sugar and one teaspoon of vanilla; add the dissolved rennet and let it stand in a warm place until it thickens. Cool and serve with a sprinkling of cinnamon or nutmeg or whipped cream
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