#Junkit desserts full#

(Today vanilla accounts for one-half of Junket sales the other half is divided among chocolate, raspberry and strawberry.) The Junket ads also claimed: 'Junket's Rennet Preparations have been recommended by physicians as a most nourishing, easily digested food for children and all the family.' Muffet notwithstanding, orange and caramel eventually went the way of curds and whey. 'Each one is best till I taste the rest,' said Little Miss Muffet in an advertisement in the Ladies' Home Journal in 1936. Initially Junket Rennet Custard dessert powder was available in six flavors: chocolate, vanilla, lemon, orange, raspberry and caramel. Junket! That awful pale pink stuff!' One can sense the fear in her voice at the very mention of it.

'My parents thought it was good for me,' she said. She can only recall 'the fear of finding it put before me' when dessert time rolled around. Margot Rogoff, an executive at Lancome New York, has a somewhat different recollection. 'Certainly not Jell-O with canned fruit salad.' There aren't too many things in life you can say that about,' he added. 'There was this marvelous feeling the moment you were about to dip your spoon in. 'It wasn't so much the taste as it was the custardy consistency, sleek, elegant, fit for a dinner party.' he said recently. The Salada division of Redco Foods still manufactures these products at the original site, an island in the middle of the picturesque Mohawk River.īob von der Leith, who is on the staff of a Wall Street law firm, thinks of Junket fondly as his 'very favorite dessert' when he was growing up in Jersey City in the 1930's. None of the kids could possibly have cared, but what would eventually be the Junket Rennet Custard dessert mixes evolved from the Chris Hansen Laboratories of Denmark, which began producing rennet products for use in the cheese industry in upstate New York in the 1870's.

#Junkit desserts full#

Junket - full name, Junket Rennet Custard - is a powdery dessert mix containing the rennet enzyme which, when mixed with warm milk, causes the milk to curdle and produce a custardlike dessert. To a good many children growing up in the 1930's and into the 60's Junket was as much a part of supper as listening to the Shadow and Jack Benny on Sunday nights. REMEMBER Junket? Then you may have thought you had lived long enough to see its demise or perhaps you may be happy to know it's still around.