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Milk Junket

A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).

A historical recipe

A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Digitised by Project Gutenberg, eBook #71395 (https://www.gutenberg.org/ebooks/71395). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

France. Associated with France by the book is about French cookery (Cooking, French); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Gently heat one quart of milk.
  2. When it has reached 95° F.
  3. take it off the fire;
  4. add two and one-half oz.
  5. of sugar to it;
  6. flavour it as fancy may suggest;
  7. put into it six drops of russet-apple essence (or two pastils of russet-apple essence, dissolved in six drops of water);
  8. pour it into a timbale, and serve it very cold.
  9. N.B.—This very delicate and simple entremet is little else, indeed, than flavoured and sweetened milk, caused to set by the combined agencies of heat and russet-apple essence.