Chinche

Junket

Preparation info

    • Difficulty

      Easy

Appears in

Cooking and Dining in Medieval England

Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About

Ingredients

  • bundle of field rushes
  • 2 pt/1.2 l full-cream milk
  • 6 tb

Method

Rinse the rushes, cut into 9-inch lengths, arrange half across the bottom of a dish, and the other half at right-angles on top.

Heat the milk to 40°C/100°F, remove from heat, stir, and continue stirring while slowly dribbling in the lemon juice, then leave to stand for 20 minutes.

Slowly pour the curds and whey over the rushes, without disturbing them, and leave to drain for 1 h