Junket from A Year in a Scots Kitchen by Catherine Brown
Method Stir the rennet into the milk, pour into the serving dish and leave to set. Beat up the cream and flavour with sugar and rosewater. Spread on top of curd. Just before serving, scatter over r...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
Ingredients
- 1 litre (2 pints) milk
- 1 teaspoon of rennet
- 2 teaspoons rosewater
- 300 ml (10fl oz) whipping cream
- 3 handfuls of (insecticide-free) rose-petals
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Aunt Aileen’s Trifle from A Year in a Scots Kitchen by Catherine Brown
app.ckbk.com
Aitken’s Rowies from A Year in a Scots Kitchen by Catherine Brown
app.ckbk.com
Ice-Cream Sundae from A Year in a Scots Kitchen by Catherine Brown
app.ckbk.com
Bere Bannocks with Cheese from A Year in a Scots Kitchen by Catherine Brown
app.ckbk.com
Cream Scones from A Year in a Scots Kitchen by Catherine Brown
app.ckbk.com
My Mother’s Raspberry Eating-Jam from A Year in a Scots Kitchen by Catherine Brown
app.ckbk.com
Buttermilk Pancakes from A Year in a Scots Kitchen by Catherine Brown
app.ckbk.com
Iced Summer Soup from A Year in a Scots Kitchen by Catherine Brown
app.ckbk.com