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almond Junket-cheese

This is an excerpt from The Neapolitan recipe collection
(Italy, 15th c - T. Scully, trans.)
The original source can be found at University of Michigan Digital General Collection

Almond Junket-Cheese. Get almonds, blanch and grind them, adding rosewater while grinding; get two ounces of sugar, two ounces of rosewvater and a fogleta of very fresh pike broth; mix everything together and strain it finely so that all of the substance comes through; let this strained material sit a night in a small dish and in the morning you will find it curdled like fresh cheese from real milk; sprinkle the dish with sugar and candied aniseed; have the cook taste it, for it should taste sweet to him.


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