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Another Way to Make Devonshire Junket

A milk dessert with curd, cream, cinnamon, sugar, and wine.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Cream and sugar are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Another Way to Make Devonshire Junket

Ingredients

Directions

Heat and cool the milk

  1. Heat the new milk until scalding hot.

  2. Let the milk cool.

Prepare the cream

  1. Sweeten the thick cream with sugar.

  2. Mix the pounded cinnamon into the sweetened cream.

Assemble and serve

  1. Pour the cooled milk over the curd.

  2. Add the wine to the bottom of the dish before serving.

  3. Add the sugar to the bottom of the dish before serving.

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. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Milk + cinnamontop 10% of all pairs
    Smell alikemoderate
    Cooked together12,655 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  3. Cinnamon + sugartop 10% of all pairs
    Smell alikelow
    Cooked together30,779 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Cinnamon + winetop 14% of all pairs
    Smell alikelow
    Cooked together2,170 recipes

    Shared aroma: 4-methoxybenzaldehyde (sweet, anise).

  5. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

Cinnamon and sugar barely smell alike, yet cooks put them together in 30,779 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

New milk
Forms the base that sets into a soft curd.
Rennet
An enzyme that causes the milk to set into a curd.
Thick cream
Adds richness and a smooth, velvety texture.
Sugar
Adds sweetness to the cream.
Pounded cinnamon
Adds warm aroma and flavour to the cream.

The step that matters

Let the milk cool. Rennet is an enzyme that is weakened or destroyed by very hot milk. Cooling the milk to a warm, not scalding, temperature lets the rennet set the milk into a delicate curd rather than failing to 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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