Talk:Junket (dessert)

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[Untitled][edit]

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)Reply[reply]

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)Reply[reply]

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)Reply[reply]

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)Reply[reply]

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