Devonshire Junket
From The spirit of cookery, 1895
This preparation is known as Devonshire junket.
Presented as published in 1895. 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 spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 381. The excerpt below is the record exactly as published.
a pint of new, if possible yet warm, milk some watery extract of rennet, two ounces of pounded sugar, a teaspoonful of powdered cinnamon, and a glassful of brandy ; as soon as the mixture begins to stifi'en, cover its surface with clotted cream, and strew powdered sugar over it ; from this latter addition it receives the surname of Devonshire junket
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