Rennet Custard or Junket

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Preparation info

    • Difficulty

      Easy

Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About

Ingredients

  • 2 cups milk
  • 2 tablespoons sherry wine or
  • ½ tablespoon vanilla
  • ¼ cup sugar
  • 2 tablespoons liquid rennet

Method

Heat milk until lukewarm, add sugar; add wine slowly; when sugar is dissolved add rennet. Turn into a small mould or put in glasses and let stand in a cool place until firm. If wine has been used grate a little nutmeg over the top when ready to serve, and serve with sugar and whipped cream. Junket tablets may be used in place of the liquid rennet.