Thursday 30 December 2010

Junket

Nobody eats junket any more. I wonder why? This is from the Woman's Own Book of the Home, 1932

1/2 pint milk
1 tsp rennet
2 tsps brandy
2 tsps sugar
a little cream
nutmeg and cinnamon

Warm the milk, add the sugar, brandy and pinch of cinnamon, mix in the rennet and pour into a glass dish or into custard cups. Leave until cold, pour a little cream on top and grate with nutmeg.

It turns into a kind of milk jelly. It was a standard dessert that would get dished up every so often. But familiarity never made people like it. (Actually it is rather delicious.) You can buy rennet at Tesco's and Sainsbury's.

2 comments:

  1. It is vile which is why no one eats it any more .
    My parents used to give us strawberry junket when I was a child (way back in the early 80's). It is basically a curds and whey affair. Imagine really soft curds in cottage cheese with lots of watery whey, flavoured with sweeteners and something that has never seen a strawberry.
    I love desserts but I refused this one every time.

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  2. It is vile which is why no one eats it any more .
    My parents used to give us strawberry junket when I was a child (way back in the early 80's). It is basically a curds and whey affair. Imagine really soft curds in cottage cheese with lots of watery whey, flavoured with sweeteners and something that has never seen a strawberry.
    I love desserts but I refused this one every time.

    ReplyDelete