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Junket is a dish of milk curds.
It is served cold, often with stewed fruits.
It has a very delicated flavour and texture.
To make it, you heat milk to tepid, mix in rennet and let stand without stirring for at least 30 minutes.
Then, you sweeten it with sugar and flavour it with something such as brandy.
Junket is also the brand name of powdered mixes and plain rennet tablets. Some of the mixes are flavoured. They are sold in North America by Salada.
Literature & Lore
"To make a Junket: Take Ews or Goats-milk; if you have neither of these, then take Cows-milk, and put it over the fire to warm, then put in a little Runnet to it; then pour it out into a Dish, and let it cool, then strew on Cinamon and Sugar, then take some, Cream and lay upon it scraping Sugar thereon, serve it up."
-- Hannah Woolley. The Gentlewomans Companion. London. 1673.
Language Notes
The English word "Junket" comes from the old French word "jonquette" and the English derivation, "Junket" was used to refer to curds as early as the 1400s.
In North America, Salada-Sherriff-Horsey is allowed to hold the name "Junket" as a registered trademark. They were were using it as a brand name as far back as the 1930s.
Now, in North America though, it is largely used as a term for trips taken by goverment workers and politicians.
Also called:  Rennet Custard
See Also
Custard, Rennet
Other entries for Puddings
Bavarian Cream, Junket, Panocha, Piloncillo, Posset, Poutine aux Raisins, Poutine Bouillie, Steamed Puddings, Zuppa Inglese
Other entries for Desserts
Aboukir Almonds, Angel Delight, Applesauce, Bananas Foster, Bangbelly, Belgian Waffles, Bhapa Doi, Bizcocho Borracho, Blancmange, Cakes, Cassata Gelata, Cassata, Cassatelle di Ricotta, Cherries Jubilee, Chiboust Cream, Compote, Cookies, Cream Tea, Crème d'amandes, Crème Plombières, Cumberland Rum Butter, Custard, Doughnuts, Dream Topping, Dream Whip, Dutch Crunch Topping, Eton Mess, French Toast, Fürst-Pückler-Eis, Halvah, Ice Cream Cones, Marshmallows, Meringue Italienne, Meringue Powder, Meringue, Mishti Doi, Moonpies, Nanaimo Bars, Nun's Tummies, Orange à la Norvegienne, Pastry Cream, Pies & Tarts, Poor Knights of Windsor, Poutine au Pain, Poutine à Trou, Puddings, Spumoni, Syllabub, Timbale Brillat-Savarin, Tiramisù, Tortoni, Trifle, Vark, Waffles, Wagashi, Warabi Mochi, Zuccotto
Other entries for Dishes
Dumplings, Ozoni, Salads, Savoury Dishes, Zoni
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