Creamed Celery with Poached Eggs


When I saw a delightful picture illustrating a Creamed Celery with Poached Eggs recipe in a hundred-year-old magazine, I knew that I needed to give it a try.

Source: American Cookery (Boston Cooking School Magazine, June/July, 1915)
Source: American Cookery (Boston Cooking School Magazine,) (June/July, 1915)

The recipe did not disappoint. My rendition of Creamed Celery with Poached Eggs was lovely. The presentation was just a tad dramatic, and it turned an ordinary meal into a special one.

This vegetable and egg dish is perfect for breakfast . . . or lunch. The slight tang and bite of the celery combines with the cream sauce and eggs to create lovely taste sensation.

Here’s the original recipe:

Source: American Cookery (Boston Cooking School Magazine, June/July, 1915)
Source: American Cookery (Boston Cooking School Magazine) ( June/July, 1915)

Here’s the recipe updated for modern cooks:

Creamed Celery with Poached Eggs

  • Servings: 2
  • Time: 25 minutes
  • Difficulty: moderate
  • Print

1 1/2 cups celery, cut into 1/2 inch pieces

2 tablespoons butter

2 tablespoons flour

1/4 teaspoon salt

1/4 teaspoon pepper

1 cup milk (preferably whole)

2 eggs

salt and pepper

celery leaves, optional (for garnish)

Put the celery in a medium sauce pan. Cover with water and bring to a boil using high heat; then reduce heat and simmer until tender (about 10 minutes).  Drain well.

In another pan, using medium heat, melt butter; then stir in the flour, salt, and pepper. Gradually, add the milk while stirring constantly. Continue stirring until the white sauce thickens. Gently stir in the cooked celery, and remove from heat.

In the meantime, bring 1 1/2 to 2 inches of water to a boil in a skillet, then reduce to a simmer. Break each egg into a small bowl or cup, then slip into the water. Cook for 5 minutes. Remove the poached eggs from the water using a slotted spatula, and drain on paper towels. Sprinkle with salt and pepper.

To assemble the dish: Put the creamed celery in the serving dish, then gently place the poached eggs on top of the celery. If desired, garnish with celery leaves.


Diet for the Expectant Mother

Source: Good Housekeeping (April, 1917)
Source: Good Housekeeping (April, 1917)

A hundred year ago, just like now, expectant mothers worried about their diet. Here is some hundred-old-advice:

Diet for the Expectant Mother

The ever-great importance of diet is multiplied many times during pregnancy. If children are to be born healthy, mothers can not be starved. If we accept this fundamental, the rest of our course is easy. The mother needs not only the amount of food necessary for her own sustenance and to keep up her own bodily functions, but also a very large increased amount for the growing child.

The food of the expectant mother must be real food. There is no place during the period of pregnancy for the ornaments and finishings of the menu. Every mouthful that she eats should be adapted to the purpose of real nutrition and not merely serve to tickle the palate, or to comply with the follies of fashion. To this end the diet should exclude practically all desserts. These are not so harmful in themselves as they are in taking the place of the necessary things. Cakes, ices, sweets, pudding, and other such accessories are to banished entirely from the table.

It is desirable to omit from the diet during pregnancy tea, coffee, and chocolate. If the craving of the mother is great for these stimulants, then the least harmful of them should be chosen, namely cocoa or chocolate. The more milk the preparation contains, the better for the mother.

The breakfast should always have a fruit; the particular kind is not so important. It is well to interchange them, having a citrus fruit one day and a malic fruit the second day. Apples, pears, and peaches are examples of fruits in which malic acid is predominant; oranges and grapefruit are examples of fruits in which citric acid is predominant. After the fruit a bowl of cereal ground from whole wheat or whole Indian corn or whole oats is to follow. The bread for breakfast should be baked from whole-wheat flour or whole Indian corn meal.

For luncheon, the bread used should be of the same kind as that for breakfast. In addition to this a fresh egg, best coddled or soft boiled, or a lamb chop with a steamed or baked potato carefully cleaned before cooking and eaten with the skins with milk for a beverage is advised.

For dinner the bread and milk are the same character as for breakfast and luncheon. A small piece of roast, preferably of beef or leg of mutton or lamb, with potato and one other vegetable, will be added. Vegetables have little value as food, but great value as regulators and they contain an abundance of minerals and vitamins. A salad, best of lettuce or fruit, will make up the dinner.

I am wholly opposed to alcoholic stimulants, once commonly recommended during pregnancy and motherhood. I suppose it can not be denied that these stimulants do add to the appetite, but a healthy woman does not need any stimulus for her appetite while her child is growing.

As to the quantity of the diet, it has already been intimated that it must be greater than that for normal conditions. The average woman of 130 pounds engaged in the ordinary duties of the household and taking the proper amount of outdoor exercise, requires food to furnish about 2250 calories a day. In the beginning of pregnancy an amount of food should be taken to increase this number by at least fifty a day at first, and soon by 100, 150, 200, 250, and finally 300 or 350.

For about a month or three weeks previous to the birth of the child – as the attending physician will indicate – the mother’s diet should be diminished. The child is then fully formed. This will be no further great drain upon the mother and the burden of nutrition is lessened. It would be well if immediately prior to the birth of the child the mother’s diet should be reduced almost to the normal for her ordinary state of health. This precaution will aid the mother to bear the pain and burden of childbirth better than if she were fully fed up to the very moment.

Good Housekeeping (April, 1917)

Hundred-Year-Old Spiced Sweet Potato Balls Recipe


I’m always on the outlook for hundred-year-old winter vegetable recipes, so I was thrilled to find a recipe for Spiced Sweet Potato Balls.

The outside of the Spiced Sweet Potato balls were crisp and browned, while the inside was nutty, rich, and spicy with the warm blend of nutmeg, allspice, and cinnamon. The balls contained ground nuts, which added a nice texture and flavor dimension when combined with sweet potatoes.

Here’s the original recipe:

Source: Good Housekeeping (April, 1917)
Source: Good Housekeeping (April, 1917)

And, here’s the recipe updated for modern cooks:

Spiced Sweet Potato Balls

  • Servings: 5-7
  • Time: 1 hour
  • Difficulty: moderate
  • Print

3 large sweet potatoes (approximately 3 1/2 cups mashed)

2 tablespoons butter

1/2 teaspoon salt

1/8 teaspoon nutmeg

1/8 teaspoon allspice

1/8 teaspoon cinnamon

1 cup nuts, ground (I used walnuts.)



Place whole sweet potatoes in a large saucepan; cover with water and bring to a boil on high heat. Reduce heat and simmer until the potatoes are tender (30-45 minutes). Remove from heat and drain. Remove the skins from the potatoes then mash until smooth; mix in butter, nutmeg, allspice, and cinnamon. Add ground nuts, and stir to combine. Shape into 1-inch balls, then gently roll in flour.

Melt 1/2 inch of shortening in a large skillet.  Slip the sweet potato balls into the hot shortening, then gently roll the balls with a fork until all sides are a light brown. Remove from heat and drain on paper towels.

Cook’s note: The mashed sweet potato mixture is very sticky. The key to success with this recipe  is shaping the balls, and then gently rolling the balls in the flour while continuing to shape.

Woman’s Wit Pitted Against High Food Prices

Source: Ladies Home Journal (April, 1917)
Source: Ladies Home Journal (April, 1917)

1917 was a rough year for families. World War I was raging in Europe, and inflation was rampant. Food prices increased that year at the fastest rate they have ever increased in U.S. history. According to a U.S. Congressional Research Service report titled Consumers and Food Price Inflation, “Food inflation hit its all-time high of 28.7% in 1917.”

There are lots of articles in 1917 magazines about the high cost of food. Here’s some excerpts from a hundred-year-old article about how to beat the high cost of food.

Woman’s Wit Pitted Against High Food Prices

We’re racing this year against an ever-soaring opponent, an opponent who has no thought of fairness or humanity, no thought of anything but his own variable wish. You all know whom I mean – Mr. High Cost of Food.

He is a strong opponent. We’re finding him pretty hard to beat. When he rises as he as risen in just the last year, we’re apt to forget about beating him, and give up in despair, for most of our incomes have remained stationary, while the cost of food has grown to monster size, and the elephantine cost of food, we shudder with a “What’s the use?”

To win in any race one must know one’s ground. And the ground in my case was food values–what foods give the most nourishment for the money expended, what foods can take the place of others; it was knowing how to market in order to find out what was there, and to get the best of what I wanted; it was saving of food through proper cooking; it was making use of every ounce I had of brains, perseverance and skills.

It isn’t easy to win the race against food prices- I  haven’t won yet, but I’m constantly finding new ways of economy, from studying and discovering food facts. But I know I am going to win, for practical knowledge is the best sort of whip. And when I have the whip hand, why fear even Mr. High Cost of Food?

Ladies Home Journal (April, 1917)

Old-time Peanut Butter Griddle Cakes (Pancakes)


What’s a cross between peanut butter cookies and pancakes? . . . answer: Peanut Butter Griddle Cakes.

I came across a hundred-year-old recipe for Peanut Butter Griddle Cakes, and decided to give it a try. The recipe was incredibly easy. I whipped the batter up in a couple minutes–and in a couple more minutes I had beautiful golden brown griddle cakes. They were light and fluffy, and a hit at my house. My husband said, as he polished off the last griddle cake, “You should make these again.”

Here’s the original recipe:

Source: Larkin Housewives Cook Book
Source: Larkin Housewives Cook Book

And, here’s the recipe updated for modern cooks:

Peanut Butter Griddle Cakes (Pancakes)

  • Servings: 4-5
  • Time: 15 minutes
  • Difficulty: easy
  • Print

2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

1 egg

4 tablespoons peanut butter

2 cups milk

Put all ingredients in a mixing bowl, beat until smooth. Heat a lightly greased griddle or skillet to a medium temperature, then pour or scoop batter onto the hot surface to make individual griddle cakes.  Cook until the top surface is hot and bubbly, and then flip and cook other side.

Hundred-Year-Old Coffee FAQs


I’m never quite sure whether coffee is good for me, so I was thrilled that the December, 1916 issue of Ladies Home Journal answered a lot of my questions. Here’s an abridged version of the questions and answers:

Does coffee really keep people awake?

It certainly does! The drinking of coffee sometimes serves a useful purpose in emergencies, such as in the case of a train dispatcher who must be possessed of a clear, active brain in order that human lives may be properly safeguarded. Or, to the nurse on night duty it is often found a very welcome beverage. But, in all such cases, the purpose for which coffee is taken is to insure wakefulness; the very condition that the average man or woman seek to avoid.

How does morning coffee with sugar and cream affect the stomach? With sugar or cream alone? What about black coffee?

When you take your cup of coffee at breakfast one thing occurs in the stomach no matter whether the coffee is taken “straight,” or with either cream or sugar, or both. The thing which universally occurs is a stimulation of the glands or workshops in the lining of the stomach, causing the glands to form more gastric fluid. In other words coffee, from this standpoint, acts very much the same as water.

What is the effect of coffee on the nervous system?

After the coffee leaves the stomach it passes into the bowel, from which it is taken and carried by the blood to all parts of the body. The effect on the nervous system is soon seen. The pulse quickens and the hand of the coffee drinker is no longer steady.

Does cold coffee produce the same stimulating effect as hot coffee up entering the stomach?

Yes! So far as the stimulating effect of the coffee in the stomach or the subsequent effect of the coffee upon the nervous system is concerned, it is immaterial whether one takes the coffee hot or cold. In other words, no matter what the temperature of the coffee may be, the stomach sees to it that the temperature is raised or lowered as the case may require, and that in a very few minutes a temperature approximating that of the body is established.

Hundred-Year-Old Potato Puffs Recipe

Source: Larkin Housewives Cook Book (1915)

The week after Christmas is left-overs week at my house, so when I saw a hundred-year-old recipe for Potato Puffs I had to give them a try.

The Potato Puffs were light and creamy with  just a hint of onion. When, I served the Potato Puffs, my daughter said, “Mom, this recipe is one of your better hundred-year-old recipes.” In other words, this recipe is a winner.

Source: Larkin Housewives Cook Book (1915)

Here’s the recipe updated for modern cooks:

Potato Puffs

  • Servings: 3-4 servings
  • Time: 35 minutes
  • Difficulty: easy
  • Print

2 cups warm mashed potatoes

1 egg, beaten

1 teaspoon onion, grated (use additional grated onion if desired)

milk, as needed

salt and pepper, optional

Preheat oven to 425° F. Stir the egg into the mashed potatoes. If too thick, add a little milk. Season to taste with salt and pepper. Drop heaping teaspoons of the potato mixture onto a greased baking sheet. Bakes 20 – 25 minutes or until lightly browned.

Notes: (1) If left-over mashed potatoes have been refrigerated, warm in a microwave or on the stove top, prior to adding the egg.  The potatoes only need to be warm, not hot. If the potatoes are quite hot, be sure to immediately start vigorously stirring when the egg is added to keep the egg from beginning to coagulate. (2) Potato Puffs may be refrigerated and reheated. Put in a 400 ° F oven for 20 minutes or until hot.