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Junket
Preparation info
6
helpingsDifficulty
Easy
Appears in
Mrs Beeton's All About Cookery
Published 1861
Ingredients
Method
Warm the milk to blood heat and stir in the sugar until dissolved. Add the rennet, stir and pour at once into serving dishes. Put in a warm place to set.
Serve with cream, if liked.
Flavourings
Coffee: Add to milk, coffee essence to flavour, and decorate finished junket with chopped nuts.
Chocolate: Add