17-year-old Helena Muffly wrote exactly 100 years ago today:
Tuesday, February 18, 1913: Please excuse me for today. I haven’t much material to write about.
Her middle-aged granddaughter’s comments 100 years later:
Since Grandma didn’t write much a hundred years ago today, I’ll share a hundred-year-old recipe for Scalloped Celery and Eggs.
Scalloped Celery and Eggs
2 cups diced celery
1/4 cup diced onion
4 hard-cooked eggs
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon of pepper
1/2 cup celery stock
3/4 cup milk
1/2 cup bread crumbs
Dice celery and onion, then simmer until tender in water to cover. Reserve one-half cup of the liquid (celery stock). Melt butter in a frying pan, stir in flour and seasonings. Gradually stir in reserved celery stock and milk to make a sauce. Bring to a boil. Add the cooked celery and onions, and put a layer in a buttered baking-dish (I used a 1 1/2 quart dish–it might have fit into a 1 quart dish, but I was worried that it would boil over.); chop the eggs, sprinkle on a light layer, add more celery, continuing until the dish is filled. Cover with the buttered crumbs, and bake in a moderate oven (375°) until browned.
Makes 4-5 servings
Adapted from recipe in the November, 1913 issue of Ladies Home Journal
I’ve enjoying rediscovering celery this winter. Celery was a popular winter vegetable a hundred years ago. It was easy to transport and store.
I’ve also discovered that celery and egg combinations were very popular years ago. You might enjoy this previous post: