Talk:Junket (dessert)

[Similar Desserts]
I have removed the mention of Bavarian cream, as there seems to be no significant similarity. Bavarian Cream is based on cream or pureed fruit or other flavoured liquid, to which whipped cream is added to provide the characteristic frothiness, and usually also gelatine to allow it to be served unmoulded, although some cooks admit it to be served as is. No rennet or other curdling of milk is involved, which seems to be the primary characteristic of Junket.

I suspect that other entries are sufficiently unsimilar to Junkets that their presence may be called into question (especially Blancmange), but I leave them in for now.

I have added a reference to Ostkaka, which is a baked Junket with added egg yolks and cream, to which almond, cinnamon or other spices may be added, but usually without any added flavouring, such as rum, brandy, or sherry that are common in Junkets). Athulin (talk) 08:31, 3 May 2024 (UTC)

[Untitled]
I'm just making some junket, and wondered ... how close to body temperature does the temperature need to be for successful coagulation? And which particular body temperature? (Humans show variations). Quozl.

According to the Junket Rennet package, the milk should be heated to 110 degrees Fahrenheit. —Preceding unsigned comment added by 209.147.242.111 (talk) 19:58, 28 July 2009 (UTC)

It could be nice if somebody from the States or Mexico who has tasted it will say if junket is something like "Chongos Zamoranos". —Preceding unsigned comment added by 87.222.22.90 (talk) 19:24, 23 August 2008 (UTC)


 * I have not tasted it, but based on the description in Chongos zamoranos it seems to be a disk that merits to be listed as 'similar'. Athulin (talk) 14:40, 3 May 2024 (UTC)

My mother made junket quite often when I was growing up in the 1950's. It was a perfect 1950's dessert, something they might serve on Revolutionary Road. —Preceding unsigned comment added by 69.228.80.93 (talk) 22:18, 3 February 2009 (UTC)

Junket was introduced in the United States by Johan Ditlev Frederiksen of Fuglsang, Denmark who came to America in 1877. He was General Manager and Vice President of Hansen's Laboratory in Little Falls, New York and is credited with its development outside of Europe. He died in 1926 in Saint Petersburg, Florida of Angina at the age of 79. He is buried at Church Street Cemetery in Little Falls, New York. (From obituary dated 1926). — Preceding unsigned comment added by 24.59.13.157 (talk) 00:08, 6 August 2011 (UTC)


 * Seems to be based on https://junketdesserts.com/our-story. As it stands it seems likely, as there probably are similar Danish desserts, based on curdled milk.  (See https://en.wikipedia.org/wiki/Ostkaka for a Swedish dish -- but you may ignore the statement that it originated in Sweden; I have no doubt that there were similar dishes in Denmark.) Athulin (talk) 07:51, 3 May 2024 (UTC)
 * Added: I find the Danish dish "Oplagt Mælk" to be close to a Junket: curdled milk/cottage cheese, with cream and sugar, perhaps fruits or berries, or a suitable custard added. Athulin (talk) 14:59, 3 May 2024 (UTC)