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Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

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Junket was the most common festive sweet dish from the Middle Ages to the eighteenth century. It was served on holidays, at feasts and fairs, so universally that they were often called ‘junket-days’ and people spoke of going ‘a-junketing’. The name comes from the word ‘junci’ or wild rushes, on which the curds were laid to drain, and on which, when drained sufficiently, they were served. Markham refers to a junket as a ‘wet sucket’: in fact, it is simply ‘curds and whey’.