Nut Junket
From Efficiency in home-making and first-aid to good cooking, 1915
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
369Calories
15 gProtein
30 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories369 kcal
Protein15 g
Carbohydrates30 g
Fiber4.4 g
Sugars13 g
Total Fat22 g
Saturated Fat5.7 g
Monounsaturated Fat11 g
Polyunsaturated Fat3.9 g
Omega-30 g
Cholesterol29 mg
Sodium272 mg
Potassium595 mg
Calcium426 mg
Iron6.3 mg
Magnesium110 mg
Phosphorus394 mg
Zinc2 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E7.4 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)2.6 mg
Folate34 mcg
Choline60 mg
Caffeine0 mg
Water280 g
As published
This recipe was extracted from Efficiency in home-making and first-aid to good cooking (1915) by Robertson, Georgia, page 74. The excerpt below is the record exactly as published.
1/3 cup of boiling water. grinder. 1 junket tablet. Whipped cream, flavored 1 pinch of salt. and sweetened. Heat milk until luke warm. Put sugar in stew pan over fire and stir until light brown, add the boiling water slowly, cook until reduced to 1/3 cup. Cool and add milk ■slowly to syrup. Pulverize junket tablet in cup, with wooden-handled knife, add to mixture with salt and 148 First Aid to Good Cooking vanilla. Turn in small cups to set. Leave in warm room until it has set, being careful not to jar for a little while. When set, put in refrigerator to chill. Turn out on indi- vidual plates, cover with whipped cream, and sprinkle with chopped nuts
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