Junket
This recipe comes from the “England” menu of Banquets of the Nations, published in 1911. A nostalgic dessert with a creamy, custard-like texture, this simple recipe yields a comforting treat that would fit into any retro-inspired meal. This version recommends clotted cream and nutmeg as a garnish, but fresh fruit would also be delicious. Junket traces its origins to the French dish “jonquet,” which was made by sweetening curdled cream after draining off the whey. In medieval England, it was considered a delicacy for the nobility, but by the 18th century, it had become a common food. By the late 19th century, junket had also gained popularity in the United States, where it was often served to sick children due to its sweetness and easy digestibility. The instructions below include the measurement of “blood warm” for the milk; you can interpret this literally to mean about 100°F (or 37°C).
- 2 pints milk
- 4 tsp. brandy
- 4 tsp. sugar
- 2 tsp. rennet
- Clotted or whipped cream, for serving
- Nutmeg
- Powdered sugar
Heat two pints of milk blood warm; put it into a deep dish with two dessert spoonfuls each of brandy and sugar, two teaspoonfuls of rennet ; stir it all together, and cover it over until it thickens. Before serving spread some clotted cream over the top, and dust with grated nutmeg and sifted sugar.