Devonshire Junket

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in
English Provincial Cooking

By Elisabeth Ayrton

Published 1980

  • About

Junkets were made all over England from the Middle Ages onwards and the basic dish was always much the same: milk is induced to curdle (form curds and whey) by the addition of rennet. Rennet was originally obtained from the pancreas of a calf, but the rennet of today is chemically manufactured. In Devonshire, junkets were particularly popular and Devonshire men considered them better than any others. They were always served with clotted cream and sometimes sprinkled with nutmeg or cinnamon.