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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Junket Recipe

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This recipe for Junket is from Lloyds'N'Loves Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 C milk
2 Tbl. sugar
2 tsp. rennet or 1 junket tablet
1/2 tsp. vanilla
2 tsp. lukewarm water
Directions:
Directions:
Heat the milk to lukewarm 99 F in a double boiler. Add sugar and flavoring and stir until sugar is dissolved. Add junket dissolved in water and pour into dish from which custard is to be served. Let stand until cool and firm. Serve with cream, soft custard, fruit, or fruit syrup. Cinnamon, nutmeg, coconut, chocolate, cocoa, or other flavor may be substituted for vanilla. Does not need to be refrigerated. For caramel variation: Melt and brown sugar in a frying pan before adding to junket recipe.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
I remember Mom making this often. I'd describe it as custardy Jell-O made with milk. (Ivey found this recipe online - hopefully they still sell "junket tablets" at the grocery store, near the Jell-O.)

 

 

 

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