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Mrs. Rorer's Recipe for Preparing Infant Food

A milk pudding made by adding junket tablets to warm milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Milk and junket work together. They rank in the top 20% of all ingredient pairs, and cooks put them together in 103 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Mrs. Rorer's Recipe for Preparing Infant Food

Ingredients

Directions

Prepare

  1. Heat the milk to 100°F (38°C).

  2. Dissolve the junket tablets in the cold water.

Set the pudding

  1. Add the dissolved tablets to the milk.

  2. Allow the milk to congeal until perfectly solid.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + junkettop 20% of all pairs
    Smell alikelow
    Cooked together103 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Whole milk
Provides the milk proteins that the enzyme clots into a soft, sliceable set.
Junket tablets
Contain rennet, an enzyme that clots milk protein into a gel, which sets the pudding.

The step that matters

Let the milk set undisturbed. Rennet forms a fragile curd network as it clots the milk protein. Stirring or moving the milk while it sets breaks that network, leaving a weak, grainy, or watery pudding instead of a firm, smooth set.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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