9/4/2023 0 Comments Junkit custerd![]() Part of the book’s appeal comes from the fact that it’s a kid who bests the adults with his basic understanding of the value of dessert-but what really shines is the existential nature of the parable. The picture on the book’s cover doesn’t exactly inspire the sort of Brobdingnagian gluttony recounted in the book.īut it’s not just the eponymous pudding that captures the child imagination. ![]() In the “Nursery Food” chapter, they write, “Junket is the meekest of foods, beloved by infants and invalids … Made of rennet, its magic is that it congeals milk into soft custard of the loveliest pastel hues.” It must be beloved to someone you can still find the red-and-white JUNKET boxes in most gelatin sections, if you look for it. Back in the thirties, junket was a standard part of any kiddie diet, presumably, but by the eighties it was already recherché enough to figure in Jane and Michael Stern’s nostalgic Square Meals. When I first encountered this book in the home of my best friend’s grandmother (she also had a dollhouse inhabited by anthropomorphic mice and a videotape of Guys and Dolls), I was fascinated but confused. And then a little boy stands up and tells truth to power: “ JUNKET IS NICE.” For which effort he receives SOMETHING NICE. They put forth ever-sillier hypotheses, to which the Junket-Eater screams, “ WRONG!” for all the world like a red-bearded John McLaughlin. Between gulps, the Junket-Eater challenges the populace to guess why, precisely, he is eating this enormous bowl of junket. This intrigues everyone the people come running to view the spectacle. The plot of Junket Is Nice is as follows: a fat man with a Rasputin-like red beard sits at a table consuming a massive bowl of junket (“a delicious custard and a lovely dessert”). ![]() The prolific Kunhardt is best known for Pat the Bunny, but long before Daddy’s scratchy face was even a twinkle in her eye, the author was animating a far more sinister beard: that of the mysterious Junket-Eater. But for my money, none is weirder than Dorothy Kunhardt’s 1933 Junket Is Nice. See full disclosure.New York Review Children’s Classics has reissued so many wonderful forgotten texts: novels and picture books and nursery rhymes and even the occasional cookbook. This article contains one or more Amazon affiliate links. The gelatin is probably present to speed up the setting. It contains sugar, gelatin, calcium gluconate, flavor, rennet powder, and lactose. It comes in vanilla, chocolate, and strawberry. The image above is a box of Junket Rennet Custard Mix, a product that makes the whole process of making junket easy. Junket purists may object, but you may not be able to find anything else, and these products will work just fine. Some rennet powders or tablets may not be “pure” rennet. Check the baking or pudding section of your grocery store. There is even a brand called Junket Rennet Tablets. Rennet is available in liquid, powder, and tablet form. It is an enzyme that originally came from the lining of calve’s stomachs, and causes milk to coagulate and form curds. You may already be familiar with the term rennet from its use in cheese. It may become quite hard after continued freezing, so it can be placed in the fridge for around 20 minutes to soften, if needed. Allow it to stand in the freezer at least one hour before serving. Scrape the frozen junket out into shallow dishes and cover. The junket will be set, so stir it before pouring it into the ice-cream machine and allow the machine to work for 15 minutes or until the mixture is the consistency of whipped cream. Pour into a dish and allow the junket to set in the fridge until it is chilled. Remove the pan from the heat and stir in the rennet - a tablet can be dissolved in a small amount of milk before adding - and the vanilla extract. Mix the cream, milk, and sugar in a heavy saucepan over low heat until the mixture reaches 98☏ (37☌), as confirmed by a thermometer. Vanilla Junket Ice Creamġ 1/2 cups heavy cream (heavy whipping cream) An ice-cream machine is recommended for best results. Below is a recipe for Vanilla Junket Ice Cream. It can be made much the same way as regular junket, except the fat must be increased substantially by the addition of heavy cream. Junket ice cream used to be served in old soda fountains. ![]() Then, rennet and flavorings are added, if desired, the mixture can be strained through a fine sieve into serving bowls and allowed to set. Milk and sugar are heated in a saucepan to 98☏ (37☌). The name of junket comes from the fact that it used to be made in a rush basket, the Medieval Latin word for which is iuncāta, the French jonquette and the Middle English jonket.
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