Devonshire Junket

Ingredients

• One pint of new milk
• one dessertspoonful of essence of rennet
• four lumps of sugar
• a little grated nutmeg
• Devonshire cream to cover the curds

Method

1. 1

   Warm milk with sugar, add nutmeg and rennet.

2. 2

   Let curd set, then cover with cream.

3. 3

   Serve chilled.

Nutrition per serving

As published

This recipe was extracted from Soups, savouries, sweets, with a chapter on breads (1889) by Practical housewife, page 29. The excerpt below is the record exactly as published.

one pint of new milk, two well-beaten eggs, four bitter almonds blanched and pounded, with a teaspoonful of sugar. Line a plain mould with slices of stale almond-cake a quarter of an inch thick, and * Now goose and turkey come, and hare. And apple-pie and custard. And chicken and asparagus. And Yorkshire ham and mustard* Peter Pindar. 128 SWEETS. * Goy Innd thou up yon dangling apricocks^ Which y like unruly children^ make the sire^ Stoop with oppression of their prodigal weight^ * Richard II.* pour the lukewarm custard into it ; place on one side for an hour to soak, then cover the mould tightly with kitchen-paper and steam the pudding very slowly for half an hour. Turn it out whilst warm, but do not serve until cold. The top can be ornamented with split blanched almonds and pistachio-kernels ar- ranged in a pattern. patn &'Hbtfcot One pound of apricot-pulp,* half a pound of sugar, half a pint of water, a quarter * Apricot-pulp is soldjn tins of five and seven pounds by many grocers, and at all the stores. The best is a fine apricot colour and not acid ' And Eve, within due at her hour^ prepared For dinner savoury fruits, of taste to please True appetites.^ — Milton. 129 K SWEETS. * l^hen lads and lasses merry be. With possets and with juncates fine. of an ounce of gelatine — * Nelson's best amber.' Pass the apricot-pulp through a hair sieve into a basin. Dissolve over the fire the sugar in the water, and simmer until this makes a thick syrup. Meanwhile, melt the gelatine in a wineglassful of cold water, and then add it ' to the hot syrup. When the gelatine is thoroughly mixed and dissolved in the syrup, pour it through a strainer on to the cold pulp. Stir it round a few times, and then pour it into a wet china mould, and put in a cool place to set for about twelve hours. When required for table, turn it out on a glass or silver dish, and cover it with white whipped cream. Some of the apricot-pulp sold is very acid ; in this ' Unseene of all the company, I eat their cakes, and sip their wine^ * Percy Rbliqubs.' 130 SWEETS. *And the latest news is told. While the fruit and cream are sold^ Jean Ingfxow. case more sugar than the half-pound will be required. Dcvonsbfte Junftet One pint of new milk, one dessertspoonful of essence of rennet, four lumps of sugar, a little grated nutmeg, Devonshire cream to cover the curds

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