American
Caramel Junket
A historical dinner recipe from Fannie Merritt Farmer's 1910 Boston Cooking-School Cook Book.
Gather
Ingredients
- 2 cups Milk
- ⅓ cup Sugar
- ⅓ cup Boiling Water
- 1 Junket Tablet
- Few grains Salt
- 1 teaspoon Vanilla
- As needed Whipped Cream sweetened and flavored
- As needed Nut Meats
Make it
Method
- 1
Heat milk until lukewarm. Caramelize sugar, add boiling water, and cook until syrup is reduced to one-third cup. Cool, and add milk slowly to syrup. Reduce junket tablet to powder, using a small mallet, add to mixture, with salt and vanilla.
- 2
Turn into a glass dish, let stand in warm place until set, then chill. Cover with whipped cream and sprinkle with chopped nuts.
Source & rights
Where this recipe comes from
Caramel Junket, from The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910).
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.
Historical measurements, equipment, temperatures and terminology may differ from modern kitchen practice.