Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two tablespoonfuls of powdered sugar
- a quart of milk stir two tablespoonfuls of powdered sugar
Directions
Into a quart of milk stir two tablespoonfuls of powdered sugar, a teasponful of liquid rennet. In a warm room the milk will soon become “set” like a custard, when it must be put on the ice until needed. Serve with sugar and cream from the same bowl in which it was formed. Any kind of fresh fruit may be added to the junket before it has entirely congealed and a portion of fruit given with each service.
Is nothing more than milk which has soured and turned or thickened until it is of the consistency of baked custard. It should then be set on ice, or in a cool place and not sent to the table until ready to use. Some indi- viduals prefer this as a relish just as it is, but most people use sugar, cream and grated nutmeg. The milk may be put in a glass bowl before it turns. As a diet, however, better results will be obtained by using it without sweet- ening or flavoring.