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
Leach (food) banquets, where specialised sweetmeat spoons with a fork at the handle end might be provided. They were also eaten through the day, perhaps as a breath freshener, and were a favourite of Elizabeth I. Leach (food) Leach (sometimes leech) was a popular medieval sweetmeat (confection) consisting of a thick, jelly-like preserve which set hard enough to be sliced for serving. They consisted of sugar and flavourings such as almonds, dates, dried fruit, peel and fruit extracts (such as rose water), sometimes spiced (with ginger, aniseed, cinnamon and other spices) or with milk added, and thickened with isinglass or gum arabic.