Devonshire Junket

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

1 qt. of new milk ↝ Milk, NFS [Milk, reduced fat]
a wineglassful of brandy ↝ Brandy [Liquor and cocktails]
a dessertspoonful of liquid rennet, which has been previously prepared ↝ Vegetables, mixed, canned, solids and liquids [Vegetables and Vegetable Products]
pounded sugar ↝ Sugar, NFS [Sugars and honey]
nutmeg or cinnamon ↝ Oil, nutmeg butter [Fats and Oils]
cinnamon ↝ Sugar, cinnamon [Sugars and honey]
Devonshire Cream (see Cream) ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

Instructions (7)

Make the milk lukewarm.
Put it into a trifle dish.
Add the brandy and the liquid rennet.
Stir for a few minutes.
Keep it in a warm place till it has set.
When cold, sift pounded sugar and nutmeg or cinnamon over the top.
Cover all with a layer of Devonshire Cream.

Original Text

Devonshire Junket. (Mrs. Ellacombe.)
Take 1 qt. of new milk; make lt lukewarm; put it into a trifle dish; add a wineglassful of brandy, a dessertspoonful of liquid rennet, which has been previously prepared. Stir for a few miuutes; keep it in a warm place till it has set. When cold sift pounded sugar and nutmeg or cinnamon over the top, and then cover all with a layer of Devonshire Cream (see Cream).

Notes

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