Junket Custard
From The fun of cooking, 1915
You can change the flavoring; try almond or chocolate.
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
128Calories
4 gProtein
18 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories128 kcal
Protein4 g
Carbohydrates18 g
Fiber0 g
Sugars19 g
Total Fat3.9 g
Saturated Fat2.3 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol15 mg
Sodium47 mg
Potassium186 mg
Calcium150 mg
Iron0 mg
Magnesium15 mg
Phosphorus123 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline22 mg
Caffeine0 mg
Water113 g
As published
This recipe was extracted from The fun of cooking (1915) by Caroline French Benton, page 44. The excerpt below is the record exactly as published.
JUNKET CUSTARD % cup milk. 1 tablespoonful sugar. y^ junket tablet (buy at the gro- ceiy in a little package). 1 teaspoonful cold water. % teaspoonful vanilla. Small pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.