Recipes For Egg Junket
From Practical Cooking And Serving by Janet McKenzie Hill, 1919. Section 788 of 825.
Egg Junket, Whipped Cream Recipe
Separate the whites from the yolks of two eggs, beat the whites until dry and the yolks until thick; gradually add the yolks to the whites, beating constantly. Heat one pint of milk until lukewarm, about 98° Fahr., dissolve in this one fourth cup of sugar, add half a teaspoonful of vanilla extract and pour over the beaten eggs; stir in a teaspoonful of liquid rennet, or half a junket tablet, dissolved in two teaspoonfuls of cold water, and turn into sherbet glasses. Let stand in a warm place about half an hour or until firm, then chill. Serve with a tablespoonful of whipped cream, sweetened and flavored, on the top of each glass.
Plain Junket With Wine Recipe
Heat a pint of rich milk to 100° Fahr., and stir in half a junket tablet, crushed and dissolved in half a tablespoonful of cold water, one third cup, or less, of sugar and two tablespoonfuls of brandy, or four of sherry or Madeira; turn into glasses and let stand undisturbed until set. Serve thoroughly chilled. When fat is called for, add half a cup of cream to a pint of milk and proceeed as before.