South Devon Junket
From Savouries and sweets suitable for luncheons and dinners, 1886
Serves eight to ten persons.
Presented as published in 1886. 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
432Calories
2 gProtein
15 gCarbs
40 gFat
Full nutrition (33 nutrients)
Calories432 kcal
Protein2.3 g
Carbohydrates15 g
Fiber0 g
Sugars11 g
Total Fat40 g
Saturated Fat23 g
Monounsaturated Fat8.3 g
Polyunsaturated Fat0 g
Cholesterol117 mg
Sodium24 mg
Potassium110 mg
Calcium70 mg
Iron0 mg
Magnesium6.8 mg
Phosphorus65 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water66 g
As published
This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 34. The excerpt below is the record exactly as published.
South Devon Junket. For Eight or Ten Persons. — 1 dessertspoonful of essence rennet ; 4 teaspoonfuls of powdered sugar ; 1 wineglass brandy ; 1 pint of new milk ; 5 lb. of Devonshire cream
Cook this with the app: pantry check, scaling, and the assistant.