Junket (dessert) children, mostly due to its sweetness and ease of digestion. The same was true in the United Kingdom where, in medieval times, junket had been a food of the nobility made with cream, not milk, and flavoured with rosewater and spices as well as sugar. It started to fall from favour during the Tudor era, being replaced by syllabubs on fashionable banqueting tables and, by the 18th century, had become an everyday food sold in the streets. In the United States, junket is commonly made with a packaged mix of rennet and sweetener from a company eponymously known as Junket.
Fermented bean curd In addition, one can also obtain the curd dried, and without brine, which are then sold in paper cartons. Red fermented bean curd (, or ) incorporates red yeast rice (cultivated with "Monascus purpureus") with the brining liquor for a deep-red color and distinctively thickened flavor and aroma. This variety may also contain chili. A popular derivative of this variety has an appearance of ketchup and is seasoned with rose wine, caramel and natural sugar. Stinky fermented bean curd is fermented for over six months and is also popular due to its strong creamy flavor. However due to its strong