From A New System of Domestic Cookery, Formed Upon Principles of Economy, and Adapted to the Use of Private Families [1807].
Devonshire Junket.
Put warm milk into a bowl; turn it with rennet; then put some scalded cream, sugar, and cinnamon, on the top, without breaking the curd.
Not actually very hard to find at the grocery store.
More Helpful Directions:
2 cups milk
1 Junket Rennet tablet
1 T. cold water
1. Have 4 individual dessert dishes ready.
2. Heat milk to lukewarm while stirring (110 degrees F.). Dissolve rennet tablet in water by crushing. Add to warm milk and stir for a FEW SECONDS ONLY. Pour at once, while still liquid, into dessert dishes.
3. Let stand UNDISTURBED for 10 minutes. Chill.
4. Drizzle cream over and sprinkle with brown sugar and cinnamon. Don't stir it in, leave it alone and eat it by spoonfuls. The more the curd is broken, the more the structure breaks down and releases whey, looking unsightly.
Verdict: This is totally easy! Really, about the same difficulty level as Jello. As long as you don't use canned milk. And it is pretty delicious, too! It is sort of like a cross between Jello and custard. I did this a couple times more, once with vanilla mixed into the milk, which was delicious, and and once with orange flavoring. And yet, my favorite is still brown sugar and cream. Yum. An accurate flavoring for the time period would be rosewater or orange blossom water*, which I think would be delightful, and intend to try.
If you're having a Regency party, or just in the mood for a unique dessert, you should try this. It is super easy and unique.
*Which, I have discovered, can be found near the drink mixers at the grocery store.
7 comments:
It looks intriguing. Is the texture smooth like custard or lumpy? It makes me wonder if there are curds of some kind. The brown sugar reminds me a little of creme brulee.
To be really time travel authentic, you can also make your own rennet, should you have the necessary ingredients on hand.
"Dried and cleaned stomachs of young calves are sliced into small pieces and then put into saltwater or whey, together with some vinegar or wine to lower the pH of the solution. After some time (overnight or several days), the solution is filtered. The crude rennet that remains in the filtered solution can then be used to coagulate milk. About 1 gram of this solution can normally coagulate 2 to 4 litres of milk."
Karen- It is VERY smooth.
Mom- I am not making my own rennet, and that is final!
Success...good for you AND I totally support you in NOT making your own rennet ( the description your Mom gave on how to make it gave me a queasy, seasick feeling in the pit of my stomach ! )
Thank you for the support! So icky.
We used to make this and have it with a drizzle of rosehip syrup and cinnamon! It's very moreish x
That sounds too delightful!
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