Bebonsbire Junket

Ingredients

• i quart of Milk
• i large tablespoonful Essence of Rennet
• 2 tablespoonsful of Brandy or Liqueur
• 2 ozs. Loaf Sugar
• Nutmeg
• % pint clotted or whipped Cream

Method

1. 1

   Warm the milk, letting it attain a temperature of about 100°.

2. 2

   Dissolve the sugar in the milk and add the flavouring.

3. 3

   Then pour it into a deep glass dish and add the rennet, stirring quickly for one minute.

4. 4

   Grate a little nutmeg over, and stand it aside in a warm place to set.

5. 5

   When cool, add the clotted cream on the top, or whip up J^-pint double cream stiffly and arrange on the top of the junket.

Nutrition per serving

As published

This recipe was extracted from Gas cookery (1885) by Helen Edden, page 28. The excerpt below is the record exactly as published.

Nutmeg or Pistachio Kernels. METHOD. — Cut the penny sponge cakes in half lengthwise ; then place half an apricot on the top, with a little of the syrup out of the tin or bottle. Whip the cream and add the castor sugar to it, and put the cream all round the apricots ; then grate a little nutmeg on the top, or blanch and chop a few pistachio kernels and sprinkle over, to represent parsley over poached eggs. angelica Martlets. Line some fluted moulds, after having been well buttered, with some good short crust, and fill them with the following mixture: — 2 ozs. butter, 2 ozs. sugar, i oz. cake crumbs, i oz. preserved cherries, i oz. an- gelica, oz. cornflour, I egg. Cream the butter and sugar together, then add the egg, and then the corn- flour, cake crumbs, cherries, and the angelica chopped. Then fill the cases and bake ; when done, turn them carefully out of the moulds, and decorate the top of JELLIES, CREAMS AND COLD SWEETS. 83 the tartlet mixture with a cherry and a few pieces of angelica in strips. Hpple Soufflee Ingredients. — i'/z pints of Milk, 1 oz. Castor Sugar, 1 tea- cup of Carolina Rice, 2 Eggs, 1 oz. Butter, 1 lb. Apples or Preserve. Method. — Boil the rice in the milk with any flavouring that is liked until thoroughly cooked, then mix in the butter, and the yolks of two eggs when a little cool. Put a layer of preserve or stewed apples in a buttered pie dish, and then the rice on the top. Bake in a cool oven till the eggs are set. Whip the whites of the eggs stiffly, add a little castor sugar and a few drops of flavouring essence, and pile it in rocky heaps on the top of the soufflee when baked. Return to the oven to set. This may be served either hot or ■cold. 35uea£> Cbeesecafees. Ingredients. — 1 gill of stale Bread Crumbs, X pint Milk, 2 Eggs, 2 ozs. Butter, 2 ozs. Currants, a little grated Lemon Peel. Method. — Pour the boiling milk on to the bread crumbs, stir in the butter next, then add a little grated lemon peel and the other ingredients, and beat in the •eggs one at a time. Line some patty pans with pastry, and put a spoonful of this mixture in the centre. Bake about 15 minutes. 84 JELLIES, CREAMS AND COLD SWEETS. Botlefc Custarfc. Ingredients. — i pint Milk, 3 Eggs, sweeten to taste and flavour. Method. — Put the milk in a stewpan, with the sugar and any flavouring, to get hot. Stir the yolks; and whites of the eggs in a basin to thoroughly mix them, and pour the hot milk on, stirring all the time. Now strain it back into the stewpan to remove the tread of the egg and cook the custard well, constantly stirring until it thickens. Cook it over a very little gas and be careful it does not reach boiling point or the eggs will curdle. Pour into a jug to cool, and when cold fill the custard cups. The same mixture for a baked custard strained into a buttered pie dish instead of the stew pan. Great care must be taken not to let the milk come to the boil in the oven. Caramel Malnuts. Take some Marzapan and form in oval shapes.. Place the half of a peeled walnut on either side and insert a little stick or skewer at one end. Then make some caramel with lb. of loaf sugar, % gill of water, a little lemon juice, and 3 drops of acetic acid. Boil this to the snap over a glimmer of gas, dip the walnuts in quickly, giving them a thin coating of the caramel all over. Let them dry on an oiled plate or slab, and serve in fancy cases. JELLIES, CREAMS AND COLD SWEETS. 85 Chocolate fllioulO. Ingredients. — 1 qt. Milk, 2 ozs. Chocolate (powdered), 3 tablespoonsful of Corn Flour, 2 ozs. Sugar. Method. — Put the chocolate, milk and sugar, into a saucepan, and let it boil very slowly. Mix the corn flour smoothly with some milk and then pour it into the saucepan, stirring all the while, and letting it boil for five or six minutes to thoroughly cook the corn flour. Then rinse out a mould with cold water, pour the mixture in and let it set. Cocoaitut Jce. Ingredients. — 1 grated fresh Cocoanut, 2 lbs. Loaf Sugar, small piece of Butter, 1 tablespoonful of Cream, Cochineal. Method. — Take the cocoa milk and add water to make pint ; add the sugar and boil well for ten minutes; then stir in the grated cocoanut and boil another ten minutes. Take off the fire, add cream, and beat well until it commences to set. Pour half of it quickly into a buttered soup plate ; add to the rest a little vanilla and cochineal, and pour it on to the top of the other if set enough to bear it. When cool, cut in strips or diamond shapes. Cornflour Blancmange. Ingredients. — 1 Y ozs. of Cornflour, 1 oz. Loaf Sugar, 1 pint of Milk, Yz teaspoonful of any Flavouring Essence. 86 JELLIES, CREAMS AND COLD SWEETS. Method. — Put the milk, sugar and flavouring on to boil, and mix the cornflour with a little cold milk smoothly and pour it into the saucepan at once. Let it come to the boil and gently cook for five minutes. Pour into a mould which has been thoroughly rinsed with cold water and left wet. A few drops of cochineal may be added if a pink colour is desired. Fruit blancmanges may be made by substituting y2 pint of any fruit syrup, and only using y2 pint of milk. Croutons a la Creme. Cut some slices of stale bread about one inch thick. Take a round or oval cutter and cut out as many croutons as are required. With a smaller cutter scoop out part of the centre to form a little basket ; then fry them lightly in butter, fill with jam or crushed straw- berries, and decorate on the top with whipped cream passed through a rose forcer. Beuonsbire Junftet. Ingredients — i quart of Milk, i large tablespoonful Essence of Rennet, 2 tablespoonsful of Brandy or Liqueur, 2 ozs. Loaf Sugar, Nutmeg, % pint clotted or whipped Cream

Cook this with the app: pantry check, scaling, and the assistant.