Renneted Milk (Junket)

Name: Renneted Milk (Junket)
Ingredients: 1 quart of milk; 1 cup of sugar; 1 teaspoonful vanilla; 1 tablet, usually; a few gratings nutmeg

From Food and health, 1916

No cooking is required for this dish.

Presented as published in 1916. 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 Food and health (1916) by Helen Kinne, page 10. The excerpt below is the record exactly as published.

quart of milk \ cup of sugar I teaspoonful vanilla A few gratings nutmeg I tablet, usually

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