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An old fashioned milk pudding made by adding rennet to pasteurised milk causing it to set, it may be flavoured and sometimes the surface is sprinkled with grated nutmeg.
It started as an early form of green cheese, being brought over from Northern France by the Normans; it consisted of cream curdled with rennet. The word coming from "jonquets" the rush baskets in which the curd cheese was drained. It was then mixed with sugar and rosewater (and over the course of time either cinnamon or nutmeg), and the resultant curd eaten as a sweet meat at the end of a meal.
By the Elizabethan period, the dish had been simplified, by simply heating milk, then adding rennet , traditional flavourings and sugar. It would then be eaten with clotted cream and more sugar. It should be remembered that until the 18th century, ewe"s and goat"s milk would have been the most usual options, cows milk only becoming dominant when the enclosure system developed See 'Clotted cream', 'Green cheese and Rennet'
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