Junket Custard Catalog – 1941
If you didn’t read the the first post with fun pictures and recipes from the booklet, How to Make Tempting and Nutritious Desserts, then click here for the fun! Then proceed along the route to custard enlightenment.
The Junket Food diet continues with even more tempting and nutritious desserts.
The milkshake pictures here start looking tempting, minus the yellow radiation in the pineapple shake. While many variations on the theme of homemade ice cream still provide deliciousness, some recipes just didn’t survive the next few decades. See Golden Glow Custard
I’m sorry, but I don’t like my desserts to glow. Orange light emanating from a bowl makes me feel like I’ve entered a plutonium-enhanced Halloween party. Plus, 7 Tbsp sugar?!
The queen of curious desserts is the Danish Dessert.
The writing is in a Nordic text, so it must be authentically Danish. But was it a gelatin or pudding, or something new entirely? I just had to know, so I ordered some from the Junket site, along with a chocolate ice cream mix and box of Rennet tablets.
Time to try the recipes. First up was the frozen vanilla custard. The modern and vintage recipe versions gave the same directions with a few exceptions:
1. The original recipe called for a freezing tray. I wasn’t sure what it was. According to the quaint domestic drawings it may have been part of an early electric refrigerator or icebox. So I just decided to use a small loaf pan.
2. The 1941 directions says to test the milk temperature by dropping it on to your wrist. But how do you know if it is “comfortably warm” or uncomfortable scalding? The latter could leave red spots on the wrist that may be difficult to explain to friends at work – did you get bit by a tarantula, or was it some rare disease? Mercifully, the current version just uses a food thermometer at 110 F.
3. The vintage recipe wanted you to whip the heavy cream and then add it to the mixture at the end. I managed that to some success. The modern version avoids all the mess; instead, it adds all the liquids directly into the initial mix that is beaten later.
After a relatively easy assembly and a firm beating, the concoction entered the freezer. After waiting impatiently for some time the frozen custard ice cream emerged from cryostasis. Would frozen custard still taste good after 74 years? Yes. Yes it did. The frozen delight felt like the texture of homemade ice cream. That is, not too firm or gloppy like the store-bought stuff, but with just enough creamy substance and sugar to make it pleasing to the taste buds.
Finally, I was going to satisfy my curiosity about the Danish Dessert. What was it and why did a whole country identify with it? I followed the package directions and boiled it like you would do with Jell-O. Only Junket Danish Dessert is thicker and the flavor is a little more tart and sweet. It can be used for pie filling but tastes delicious on its own with whipped cream.
Whatever the year, Americans’ sweet teeth need to be satisfied. And some recipes, hidden from time in a yard sale box, still meet that tasty, tempting desire.
Find surviving vintage recipes for current Junket products at their site: www.junketdesserts.com
Artwork and recipes copyright 1941 by Junket Desserts, a RedCo Foods company. Used by permission.
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