Old Scalloped Celery and Eggs Recipe

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.

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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:

Old-Fashioned Celery Chowder Recipe

7 Responses

  1. That sounds like a dish I would like!
    I think it’s interesting that your Mom writes in her diary as if she has an “audience”. Maybe she knew that one day, she would!

  2. Since I grew up amongst the celery fields of Michigan I’m surprised that I’ve never heard of a dish like that. Interesting!

  3. This would be great for a brunch! Thanks for sharing.

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