Recipes > Desserts > Puddings > Devonshire Junket

Devonshire Junket


  • 1 quart milk
  • 1 tablespoonful rennet
  • 1 ounce sugar
  • nutmeg


Make the milk tepid, stir in the sugar and a spoonful of rennet or a rennet tablet; pour into a dish and stand on the stove till solid. Grate a little nutmeg on top and serve cold. Rennet can be bought at the chemist's ready for use; but rennet tables, which answer very nicely, can be used instead. These can be bought in many places, and keep good a long time.

Time: 2 hours.


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The Art of Living in Australia (1893).

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