From the digital version of The Thorough Good Cook
by George Augustus Sala: A rare antique cookbook
originally published in 1896 for those who want to kick
it Olde Skool!
Place some milk in a bowl, and allow it to stand for a
day or two until slightly sour ; put in a few drops of
essence of bitter almonds and some rennet; leave it to
turn quite sour and to thicken, and then serve with plenty
of sugar. As I have said in my chat on the Greek cuisine
(p. 2), this is a similar dish to our Devonshire junket.