Junket
From Kirmess cook book, 1907
Serves 4
Presented as published in 1907. 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 Kirmess cook book (1907), page 159. The excerpt below is the record exactly as published.
JUNKET. Mrs. T. K, Egbert, New TorTc. One quart of milk, slightly warmed, sweeten to taste; two tablespoonfuls of sherry, one tablespoonful of ren- net. Pour rennet in milk very lightly, stirring much. 374 KIRMESS COOK BOOK. Grate nutmeg over the top
Cook this with the app: pantry check, scaling, and the assistant.