Devonshire Junket
Origin: London, England
Source: Isabella Beeton, 1861
Ingredients
- To every pint of new milk
- 2 dessertspoonful brandy
- 1 dessertspoonful sugar
- and 1-1/2 dessertspoonful of prepared rennet
- thick cream, pounded cinnamon, or grated nutmeg
Instructions
- Make the milk blood-warm;
- put it into a deep dish with the brandy, sugar, and rennet;
- stir it altogether, and cover it over until it is set.
- Then spread some thick or clotted cream over the top, grate some nutmeg, and strew some sugar over, and the dish will be ready to serve.