vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Junket
From Royal Victoria cook book, 1900
Serves 4
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
170Calories
8 gProtein
18 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories170 kcal
Protein8 g
Carbohydrates18 g
Fiber0 g
Sugars18 g
Total Fat7.8 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium2518 mg
Potassium366 mg
Calcium301 mg
Iron0 mg
Magnesium29 mg
Phosphorus246 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 B60.1 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline43 mg
Caffeine0 mg
Water215 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 74. The excerpt below is the record exactly as published.
Warm a quart of milk to the heat of new milk ; put in a dish or bowl, stir in a pinch of salt, and sugar if liked, then some rennet
Cook this with the app: pantry check, scaling, and the assistant.