Junket

Ingredients

• I junket tablet
• i T cold water
• 2 c milk
• j/s c sugar
• }i t salt
• i t vanilla

Method

1. 1

   Crush junket tablet and dissolve in cold water.

2. 2

   Heat milk, add sugar, salt, vanilla, and dissolved tablet.

3. 3

   Mix well, let stand until set, then chill.

Nutrition per serving

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 184. The excerpt below is the record exactly as published.

junket and drop cakes immediately after break- fast, so that they will be cold for lunch. Tuesday Breakfast — Cost Food Units 2 Oranges $0.06 200 Breakfast Stew 059 675 Toast for Stew 012 300 Rice Muffins 058 933 1.5 oz. Butter 026 300 Coffee 04 Cream for Coffee 031 200 Sugar for Coffee ( % oz.) 001 78 Total Breakfast $0,288 2,686 LUNCHEON OR SUPPER Tuesday Lesson 200 CHEESE SOUFFLE LETTUCE SALAD BREAD AND BUTTER JUNKET DROP CAKES Cheese Souffle Melt 2 T butter, add 2 T flour, }i t each salt, soda, and paprika and when well blended add ^ c strained stewed tomatoes ; boil 5 m, then add i c grated cheese and very JVNE MENUS 531 gradually the beaten yolks of 3 eggs. When well mixed fold in the stififly beaten whites of the 3 eggs, then turn into a buttered baking dish, set in a pan of hot water, and bake until well puffed, firm and delicately browned — about 25 m. Serve immediately. If desired milk can be used in place of strained tomatoes. Lettuce Salad Wash well i head of lettuce, and break into small pieces. Cut 2 hard cooked eggs into quarters and add to the lettuce. Chill, cover with Salad Dressing (p. 29) and serve. Junket Crush I junket tablet and dissolve in i T cold water. Heat 2 c milk to 100° F or lukewarm, add j/s c sugar, }i t salt, i t vanilla

Cook this with the app: pantry check, scaling, and the assistant.