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.
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