Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
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
- 1 teaspoon marmalade
- 1 teaspoonful of benger's essence of rennet has been put
- 1 gill of cream
- 1 pint milk
- 1 teaspoon rennet
- 2 tablespoonfuls to the pint of milk
- a pint of fresh milk to blood heat
- a gill of cream
- 3 eggs
Directions
3 eggs. i pint milk.
3 oz. bread-crumbs. 3 oz. chopped suet.
1 teaspoon marmalade.
Beat the eggs until smooth, add a little milk, stir in crumbs, suet, a little sugar and marmalade ; beat all well together. Pour into a greased mould ; steam 2 hours.
Warm a pint of fresh milk to blood heat (if too hot it will not curdle nicely), flavour with some drops of vanilla essence, pour into a glass dish in which 1 teaspoonful of Benger’s essence of rennet has been put and set aside undisturbed for about 5 minutes. The junket should be eaten soon after the curd is formed.
. CHOCOLATE JUNKET.
2 oz. unsweetened chocolate. 1 gill of cream.
1 pint milk. 1 teaspoon rennet.
sugar to taste. vanilla flavouring.
Grate some unsweetened chocolate, about 2 tablespoonfuls to the pint of milk ; melt in a little of the milk, cooking it until it is a smooth paste, sweeten the remainder of the milk and add to chocolate. This will probably make the milk sufficiently hot ; if not heat it a little more ; add rennet and pour into the dish in which it is to be served ; whip a gill of cream, flavour it with vanilla, and heap in centre of dish
Mrs. A. W. Hamilton.