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JUNKET

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Originally appearing in Volume V15, Page 560 of the 1911 Encyclopedia Britannica.
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JUNKET , a dish of See also:

milk curdled by rennet, served with clotted cream and flavoured with See also:nutmeg, which is particularly associated in See also:England with See also:Devonshire and See also:Cornwall. The word is of somewhat obscure See also:history. It appears to come through O. Fr. jonquette, a See also:rush-See also:basket, from See also:Lat. juncus, rush. In See also:Norman See also:dialect this word is used of a cream See also:cheese. The commonly accepted origin is that it refers to the rush-basket on which such cream cheeses or curds were served. Juncade appears in See also:Rabelais, and is explained by See also:Cotgrave as " See also:spoon-See also:meat, See also:rose-See also:water and See also:sugar." See also:Nicholas Udall (in his See also:translation of See also:Erasmus's Apophthegms, 1542) speaks of " marchepaines or wafers with other like junkerie." The word " junket " is also used for a festivity or See also:picnic.

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