Junket Custard
From A text-book of cooking, 1915
Ensure milk is lukewarm, not hot.
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
985Calories
32 gProtein
146 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories985 kcal
Protein32 g
Carbohydrates146 g
Fiber0 g
Sugars148 g
Total Fat32 g
Saturated Fat18 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol117 mg
Sodium372 mg
Potassium1471 mg
Calcium1200 mg
Iron0.1 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
Water861 g
As published
This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 50. The excerpt below is the record exactly as published.
UNKET "CUSTARD" 1 quart milk 1 tablespoonful liquid rennet, or \ cupful sugar 1 junket tablet ...... 1 teaspoonful vanilla Powdered cinnamon or nutmeg
Cook this with the app: pantry check, scaling, and the assistant.