Preparation info

  • 6

    helpings
    • Difficulty

      Easy

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About

Ingredients

  • 2 pt. fresh milk
  • 2 teasp. castor sugar
  • 2

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