[Sca-cooks] jellied milk

[Jeff Elder]

Isn't jellied milk essentially Junket?  Jelling the milk with Rennet rather
than gelatin?
Just made some the other day on a lark, and said hey milk jello. So as I
read this.. Hey Junket!
Here is an article on Junket existing in the 14th century by Countess
Elizabeth Beaufort.
the beginning portion of the article follows:

The Oak (A&S Newsletter of Atlantia) Countess Elizabeth Beaufort
Issue #8 kuijt at umiacs.umd.edu
http://www.greydragon.org/library/junket.html

Junket is coagulated milk which got its name from the reed baskets (giunco
in Italian) in which it was put to drain. The best junket is made from the
milk of young animals and makes the blood phlegmatic. It is useful in
treating swelling of the stomach, but it lies heavily on the stomach and is
therefore more suitable for robust, young people with hot temperaments. In
any case eat it infrequently, at breakfast, sprinkled with sugar or a pinch
of salt to prevent somewhat its heaviness in digestion.

The above description is taken from The Four Seasons of the House of Cerruti
(page 50), which is a translation of a 14th century Latin manuscript known
as Tacuinim Sanitatis in Medicina (Tables of Health in Accordance with
Medical Science). The manuscript is an exploration of the medical arts and
sciences, based on the wisdom of the medieval alchemists, and attributed
specifically to the teachings of Ellbochasm de Baldach, a sage of the 11th
century.

Simon Hondy
"Cum Omni humilitate
faciant ipsas artes"
  -St. Benedict