19-year-old Helena Muffly wrote exactly 100 years ago today:
Saturday, June 20, 1914: Am having quite a time working these days. Hardly take time to eat my dinner.
Grandma sure has been keeping busy picking strawberries. I hope that she was well paid for her hard work.
What did she have for her rushed dinner? . . . well, she probably was eating seasonal foods, so maybe one food was Strawberry Muffins.
The June, 1914 issue of Good Housekeeping had a recipe for Strawberry Muffins–though back then they were called “Strawberry Cups”. Here it is—slightly adapted for modern cooking methods and ovens.
Strawberry Muffins (Strawberry Cups)
Preheat oven to 400° F. Separate two eggs; beat the yolks and add one cup of milk, one-half teaspoon of salt, and a tablespoon of melted butter. Add two teaspoons of baking powder and one and a half cups of flour, and beat well. In a separate bowl whip the egg whites until stiff, then fold the whites into the batter. Put a tablespoon of the batter in each of 12 muffin pan cups. Add a layer of thinly sliced strawberries; then fill the cups two-thirds full of batter, and bake for 20-25 minutes or until lightly browned. Best when served warm.