vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Junket
From The "A1" cookery book, 1901
Serves 4
Presented as published in 1901. 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
166Calories
8 gProtein
15 gCarbs
8 gFat
Full nutrition (35 nutrients)
Calories166 kcal
Protein8 g
Carbohydrates15 g
Fiber0.2 g
Sugars15 g
Total Fat7.8 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium93 mg
Potassium367 mg
Calcium303 mg
Iron0 mg
Magnesium29 mg
Phosphorus246 mg
Zinc1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0.1 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
Alcohol1 g
Water217 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 73. The excerpt below is the record exactly as published.
Junket.— Heat a quart of milk till it is lukewarm. Put into a cup half a teaspoon of powdered cinnamon, a tablespoon of castor sugar, and half a wineglass of brandy (this may be omitted). Stir till the sugar is dissolved. Add to the milk, put it into the dish in which it is to be served, and stir in a tablespoon of rennet
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