Yet I never really wanted to find out for sure, because for a long time I was a vegetarian, and I happened to LOVE cheese and ice cream. The mention of rennet has always made me squirm a bit, because I've also heard that it is made from the linings of calves' stomachs. I have heard of that: it's an enzyme that makes milk proteins coagulate, used in many types of cheese and ice cream. Okay.so what's a junket tablet? Google was quick to answer: Rennet. This is very nice with a spoonful of whipped cream on each cup, and bits of preserved ginger or of jelly on it. In winter you must warm the cups till they are like the milk. These must stand for half an hour without being moved, and then the junket will be stiff, and the cups can be put in the ice-box. Then quickly turn in the water with the tablet melted in it, stirring it only once, and pour immediately into small cups on the table. Warm the milk a little, but only till it is as warm as your finger, so that if you try it by touching it with the tip, you do not feel it at all as colder or warmer. Put the sugar into the milk with the vanilla, and stir till it is dissolved. The recipe itself didn't help, either:ġ junket tablet 1 quart milk 1/2 cup sugar 1 teaspoonful vanilla Break up the junket tablet into small pieces, and put them into a tablespoonful of water to dissolve. Since the only kind of junket I'm aware of is a "press junket," I was left scratching my head. Most of the recipes are somewhat familiar, but there was one title in the desserts section that stopped me cold: "Junket Pudding." If you like this post, please tell your friends with any of the Share buttons below or follow the blog via the WordPress button, RSS feed, or e-mail.As I wrote yesterday, I'm having fun flipping through a century-old cookbook that once belonged to my great-grandma. What do you remember about Junket or Rennet tablets? Did you have any of these recipes? Share your thoughts in the comments section below.Īll pictures and recipes copyright 1941 by Junket Desserts, a RedCo Foods company. Next up: I attempt to re-create recipes from the book with modern Rennet tablets and Junket dessert packets. Unless, of course, they spend all day running around with spoons in their hands. Still, I don’t really think the average modern kids need butter, eggs and whole milk every day. But then again so can many of the foods today with hidden sugar and syrups. Perhaps the “nutritiousness” of these foods may be debatable. I’d laugh in joy too if all I got to eat was Rennet custard. Eggs, beans and plain sandwiches-what a birthday treat! The orange sherbet wafers afterward sure better be worth it.Īnd that baby is still laughing. The childhood joy of gelatin continues with a birthday party. Mom and Dad look pleased, “How cute darling, it’s baby’s first flan!” Just listen to that extra contented “Goo” the baby makes after getting her Junket custard. But all they really needed was Rennet custard to please the child. The next strip shows just how Junket Rennet custard tablets transformed the arduous task of feeding the baby.Īpparently, parents in the 50s literally bent over backward in attempts to feed their baby. Now if she could just manage to grasp the spoon and get the jiggly custard goodness. ![]() Her uninterpretable cries of, “Throw away those mushed peas and give me custard, Mommy!” have finally been answered. Baby sits in the high chair studying the cup whose contents she so desperately wants to get at. Mom looks on smiling at Dad who laughs and looks at the daughter whose custard he not-so-secretly envies. Of course, there’s no mention of milk from non-bovines: goat, llama, platypuses… Tell that to Ghengis Khan and people from most other cultures lacking lactose enzymes. Cows and hens must have worked overtime back then!Īccording to the vintage pamphlet, races that have consumed milk have been stronger than other cultures. So what did children of the 40s eat that was so delicious and nutritious? Let’s look:Ī well-balanced meal includes fruit, vegetables, milk and “other food” (does that mean cookies?), plus a pint of whole milk, an egg, and three squares of butter per day. Even the dog is racing on his way to the kitchen – perhaps Kibbles just didn’t cut it. Who knew desserts could be both tempting and nutritious? Better yet, according to this, desserts are the answer to diet problems too! They sure must be good desserts– just look at those kids running with big spoons (safer than running with scissors). The title of this booklet immediately attracted me. Vintage Junket & Rennet Custard Dessert Catalog – 1941
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