Junket

Ingredients

• 1 quart fresh milk.
• Y easpoon salt.
• 4 tablespoons sugar.
• 1 tablespoon vanilla.
• 1 junket tablet.

Method

1. 1

   Dissolve the tablet in cold water.

2. 2

   Heat milk lukewarm, stirring in sugar and salt.

3. 3

   Remove from fire, pour in dissolved tablet, give one stir, and pour quickly into small glasses.

4. 4

   Do not jar or move for 10 minutes.

5. 5

   When it hardens, set away to cool.

Nutrition per serving

As published

This recipe was extracted from Efficiency in home-making and first-aid to good cooking (1915) by Robertson, Georgia, page 73. The excerpt below is the record exactly as published.

teaspoon salt. Cook slowly on asbestos mat — ^4 of an hour, or until all the water is boiled out. Add 1 cup milk, piece of butter size of walnut. Stir carefully to prevent break- ing rice. Pour into dish, and over the top sprinkle brown sugar and nutmeg, or omit sugar and nutmeg and serve with HARD SAUCE. r/ * 2 tablespoons of boiling water. Stir together until creamy and add 1 cup granulated sugar ; flavor with nutmeg. RICE PUDDING— Without Eggs. 4 cups milk. y2 teaspoon salt. 1/3 cup rice. 1/3 cup sugar. Nutmeg to taste. Wash rice, mix ingredients and pour into buttered pud- ding dish ; bake 3 hours in very slow oven stirring 3 times during first hour of baking to prevent rice from settling. BREAD PUDDING No. 1. 2 slices bread. 2x/2 tablespoons sugar. 2 cups milk. y2 teaspoon salt. 2 eggs. Dash nutmeg. Break bread in small pieces and pour over it the milk. Mix eggs and sugar together and beat into bread and milk. Add flavoring ; pour into baking dish and dot with butter. Put baking dish into larger pan partly filled with water. With paper between the two pans bake 30 minutes. 146 First Aid to Good Cooking LEMON RICE PUDDING. 1 level cup of cold boiled 1 lemon. rice (salted). 2 tablespoonfuls granulated 1 pint of milk. sugar. y2 tablespoonful of butter. 2 tablespoonfuls pulverized 1 saltspoonful of salt. sugar. 2 eggs. Warm the milk, add the rice, butter, grated rind of lemon (having washed and wiped it first), the granulated sugar, and salt. Stir thoroughly ; when not too hot stir in the beaten yolks of eggs. Beat whites to stiff froth with the powdered sugar, add the lemon juice, pour pudding into buttered baking dish, spread the whites of eggs on top and bake in a slow oven 30 minutes. BREAD PUDDING No. 2. Make custard as for baked custard, pour in a baking dish; take slices of bread %-inch thick — stale bread will do — butter on one side and fit entirely over top of cus- tard, with butter side up. Stand baking dish in another dish filled with hot water and bake in moderate oven until custard is firm and the bread nicely browned. STEAMED GRAHAM PUDDING. y2 cup buttermilk. y2 heaping teaspoon sal- 1 cup molasses. eratus (soda). 1 cup graham flour. y2 heaping teaspoon cin- y2 cup white flour. namon. y2 heaping teaspoon of cloves. Sift dry ingredients together and add milk and mo- lasses ; steam 2 hours in 1 pound baking powder cans filled half full, and set in kettle of boiling water; boil steadily 2 hours without taking covers from cans, or if sweet milk is used y2 cup New Orleans molasses, 1 cup sweet milk, \y2 cups graham flour, spices and soda as above. Adding the milk and molasses, to soda, flour and spices sifted together. Steam as above. Serve hot with sauce. First Aid to Good Cooking 147 SAUCE. 1 cup brown sugar. 1 good teaspoon corn y2 cup butter — cream to- starch or 2 flour. gether. 1 pint boiling water. Flavor with nutmeg; cook until clear or sufficiently thick. JUNKET. 1 quart fresh milk. Y\ teaspoon salt. 4 tablespoons sugar. 1 tablespoon vanilla. 1 junket tablet.

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