Cold Custard or Junket
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 4
Can be flavored with nutmeg, vanilla extract, or rosewater.
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 41. The excerpt below is the record exactly as published.
Cold Custard or Junket. — Warm one quart new sweet milk, add two tablespoon- fuls sugar, and stir until the sugar is dis- solved. Pour the mixture into ^ sriass or china dish and add one tablespoonful liquid rennet
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