Junket (dessert) Junket (dessert) Junket is a milk-based dessert, made with sweetened milk and rennet, the digestive enzyme that curdles milk. 'Curds and Whey' is an archaic term for junket. To make junket, milk (usually with sugar and vanilla added) is heated to approximately body temperature and the rennet, which has been dissolved in water, is mixed in to cause the milk to set. The dessert is chilled prior to serving. Junket is often served with a sprinkling of grated nutmeg on top. For most of the 20th century in the eastern United States, junket was often a preferred food for ill
Milk toast is called "soll" in Norwegian and "bryta" in Swedish. It consists of broken "flatbrød" (wafer-thin, crisp bread), "tunnbröd" or dry bread served in a bowl of cold milk (often "filmjölk") and sweetened with sugar etc. "Soll" was an everyday dish for peasants in the countryside, especially served as a simple supper in the evening. During the winter "soll" was sometimes served as breakfast with warmed milk. In New Mexican cuisine, milk toast is referred to as leche cocida, meaning cooked milk. Toasted bread is torn into chunks and placed in a bowl. Milk is cooked with a small amount of