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Preserve

Devonshire Junket

A milk pudding made with milk, saccharine, cinnamon, brandy, and rennet, set to firm.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and cinnamon are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 12,655 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Devonshire Junket

Ingredients

Directions

  1. Heat the milk until lukewarm.

  2. Sweeten and flavor the milk with saccharine and cinnamon.

  3. Pour the flavored milk into a serving dish.

  4. Stir in the prepared rennet.

  5. Leave untouched until firm, about three hours.

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

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Cinnamon + brandytop 14% of all pairs
    Smell alikemoderate
    Cooked together3,199 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  3. Milk + brandytop 15% of all pairs
    Smell alikemoderate
    Cooked together3,738 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

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

What each ingredient does

Milk
Forms the body of the dessert, setting into a soft curd when rennet is added.
Prepared rennet
Enzyme that coagulates the milk proteins, causing it to set into a firm custard-like curd.
Brandy
Adds a light aroma and warmth to the flavor of the dessert.

The step that matters

Leave untouched until firm. Rennet sets milk by forming a delicate protein network. Moving or disturbing the dish while it sets can break that network, leaving the junket weak or grainy instead of smooth and firm.

“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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