Junkets
From Six little cooks, 1910
Ensure all meal particles are scalded.
Presented as published in 1910. 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
961Calories
33 gProtein
52 gCarbs
76 gFat
Full nutrition (33 nutrients)
Calories961 kcal
Protein33 g
Carbohydrates52 g
Fiber49 g
Sugars2.8 g
Total Fat76 g
Saturated Fat6.6 g
Monounsaturated Fat14 g
Polyunsaturated Fat52 g
Cholesterol0 mg
Sodium2387 mg
Potassium1464 mg
Calcium460 mg
Iron10 mg
Magnesium706 mg
Phosphorus1156 mg
Zinc7.8 mg
Copper2.2 mg
Manganese4.5 mg
Vitamin D0 mcg
Vitamin C1.1 mg
Vitamin A0 mcg
Vitamin E0.6 mg
Vitamin K7.7 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.5 mg
Folate157 mcg
Choline142 mg
Caffeine0 mg
Water13 g
As published
This recipe was extracted from Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 70. The excerpt below is the record exactly as published.
JUNKETS. A cup and a half Indian meal, a handful of flour, half a teaspoonful soda, one teaspoonful salt
Cook this with the app: pantry check, scaling, and the assistant.