by | January 18, 2009 · 7:38 pm
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Junket


Junket

Ingredients

600 ml milk

1 teaspoonful sugar

1 teaspoonful essence of rennet (Vegetarian rennet is called VegeRen)

Nutmeg

Method

Warm the milk to blood heat (32ºC) with the sugar.

Add essence of rennet, and stir. Pour into a glass dish.

Leave to set in a warm place, then store in a cool place.

Sprinkle with nutmeg before serving.

3 Comments

Filed under Boys cooking, Home Economics in 1970, Invalid cookery

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3 responses to “Junket”

  1. Pingback: Invalid cooking |

  2. jennyridgwell
    August 28, 2015 at 10:09 am

    Maybe junket will come into fashion!

    Like

  3. Louise C. Neal
    July 24, 2015 at 2:22 am

    Thanks for finally writing about >Junket | <Loved it!

    Like

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