Junket Custard
From Food study, 1917
Make a recipe for a 'Junket Custard', using chocolate, caramel, or vanilla, as flavoring, and prepare the custard.
Presented as published in 1917. 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 Food study (1917) by Mabel Thacher Wellman, page 133. The excerpt below is the record exactly as published.
JUNKET CUSTARD A. Class Experiments. THE EFFECT OF HEAT ON SOUR MILK. 1. Test milk, sour enough to have clabbered, with blue litmus paper. Cut a little of the milk with a knife and strain some of the whey through cheesecloth. Save both curd and whey for comparison. 2. Boil half a cup of the milk for three minutes. Strain through a cheesecloth and compare with the curd obtained in (1), (3), and (4). Reserve the whey. 3. Heat half a cup of the milk in a double boiler until it separates. Strain through a cheesecloth. 4. Pour half a cup of boiling water into half a cup of the sour milk. Take the temperature of the mixture. Strain the curd as before. FOOD FOR CHILDREN 277 5. Compare the whey of unheated milk with the whey obtained by heating, and decide why heat is used in sepa- rating. Examine the texture of the curds and determine the effect of great heat. Which methods of separation should be used in making cottage cheese ? B. PREPARE COTTAGE CHEESE. Season and serve as a salad. Class Experiments. C. 1. To one fourth of a cup of milk, add half a tea- spoon of rennin * solution. Boil, and set aside in a mold, until cool. 2. To one fourth of a cup of lukewarm milk, add half a teaspoon of rennin solution
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Cook this with the app: pantry check, scaling, and the assistant.