Junket or Thick Milk

Ingredients

• 1 qt. milk
• 2 tbsp. cold water
• 1 junket tablet
• } /± c. sugar
• (1 tbsp. liquid rennet may be used instead of junket)
• Flavoring: vanilla, nutmeg

Method

1. 1

   Place the milk in double boiler and warm it.

2. 2

   Do not let it become hot.

3. 3

   Add the rennet dissolved in the cold water, and stir.

4. 4

   Add flavoring.

5. 5

   Keep in a warm place till thick.

6. 6

   Then set in a cool place, taking care not to shake it.

7. 7

   Serve cold with a custard sauce.

As published

This recipe was extracted from A handbook of home economics (1912) by Etta Proctor Flagg, page 11. The excerpt below is the record exactly as published.

Junket or Thick Milk 1 qt. milk. 2 tbsp. cold water. 1 junket tablet. }/± c. sugar. Flavoring: vanilla, nutmeg. (1 tbsp. liquid rennet may be used instead of junket

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