The advertisement promotes Percy’s Rennet as ‘the best rennet obatainable’ to make an irresistable Junket with. Rennet is the enzyme obtained from a calf’s stomach which is used in the cheesemaking process to coagulate milk and is the magic ingredient in Junket puddings. Although a dish savoured only for the well to do in medieval times, Junket had become a relatively cheap and accessible family staple by the 1920s.
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