Old-fashioned Strawberry Muffins (Strawberry Cups) Recipe

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.

strawberry muffins

strawberry muffinHer middle-aged granddaughter’s comments 100 years later:

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.

Old-time Waffle Recipe

18-year-old Helena Muffly wrote exactly 100 years ago today: 

Saturday,  December 6, 1913: The whole family was invited out for dinner today. We all went except Pa. It was up at Tweet’s place. We had something that I always had a curiosity to know what they tasted like. It was waffles.

Her middle-aged granddaughter’s comments 100 years later:

mmm. . . Waffles sound good.

Until I read this I hadn’t realized that waffles were around a hundred years ago. I wonder how they were made back in the days before electric waffle makers.

Here’s an excellent old family recipe for waffles and it may be similar to the recipe that Tweet used.

Waffles

2 cups cake flour

3 teaspoons baking powder

1/4 teaspoon salt

2 eggs, separated

1 1/4  cup milk

6 tablespoons melted butter

Beat egg whites until stiff. In a separate bowl combine cake flour, baking powder, salt, egg yolks, milk, and butter. Add flour gradually, beating only until smooth. Gently fold in beaten egg whites. Bake in a hot waffle iron.

Yield: approximately 4 servings

This recipe old, but it’s not a recipe of Grandma’s. Let me tell you its story:

This recipe was in my mother’s recipe card box. I think that it is the waffle recipe that my maternal grandmother used. (The grandmother I write about in this blog is my paternal grandmother).

We often had waffles when I was a child—but we never used this recipe—instead we used the recipe on the Bisquick box.

A few years ago I compiled my recipes—including recipes of my mother’s  which were in my recipe box but that I’d never made—into a family cookbook. I gave the cookbook to my children and other relatives.

A couple of months ago my adult son said, “Mom, that’s a great waffle recipe in your cookbook.”

And, I responded, “What recipe?” since I’d never made the waffle recipe and had forgotten that I’d put it into the cookbook.

I recently actually made this recipe and it’s wonderful—and it’s even more wonderful that my children are discovering their food heritage.

Tweet was the nickname of Helen Wesner. She was a friend of Grandma’s and lived with her family on a farm at the edge of McEwensville.

12/7/13 Update

My readers are wonderful. I now know what an old-fashioned waffle iron looks like. RuthAnn at Labyrinth Living sent me a picture of an old-fashioned cast iron waffle iron that her great-grandmother used. She gave me permission to share it with you. Here is what she wrote:

waffle.iron.1890

It would have been used on a wood cook stove, but I know Grandma also used it later on her electric stove, just right on the elements.  If you can see on one piece, one end has a round socket and the other piece has a round ball that fits into the socket.  So those two halves fit together and are placed on the stove to heat.  One lifts the handle to open the halves, and puts the batter on the waffle grid, then closes it and holds it for about a minute and then lifts the two handles together and swivels it around (the ball in the socket is the swivel) and puts it down to cook the other side.  When it stops steaming, it should be ready to remove and serve.

Old-fashioned Cherry Bread

18-year-old Helena Muffly wrote exactly 100 years ago today: 

Wednesday, July 2, 1913:  It’s most too hot to do anything important so I need to write about the weather. Oh yes, I recollect, I did pick some cherries this afternoon for one thing.

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Her middle-aged granddaughter’s comments 100 years later:

Mmm—cherries! What were Grandma’s favorite cherry foods? . . .maybe she made old-fashioned cherry bread.  (This recipe is a favorite of one of my sons—and he always wants me to make it when he visits. Either sweet or sour cherries may be used.)

Old-Fashioned Cherry Bread

Bread

2/3 cup shortening

1 1/4 cup sugar

4 eggs

4 cups flour

1/2 teaspoon salt

1 teaspoon baking soda

2 teaspoons baking powder

1 1/2 cups milk

2 teaspoons almond extract

1 cup pitted fresh cherries (or 1 pound can cherries), drained (reserve juice)

Glaze (optional)

1 tablespoon butter, melted

1 cup confectioners’ sugar

1 teaspoon almond extract

approximately 2 tablespoons reserved cherry juice

Bread:  Preheat oven to 350 degrees. Grease and flour two 9 X 5 X 3 inch loaf pans or three 8 1/2 X 4 1/2 X 2 1/2 inch loaf pans.* **   Beat together shortening and sugar; add eggs and beat. Add flour, salt, baking soda, baking powder, milk, and almond extract; then beat until mixed. Finely chop cherries and gently fold into batter. Pour batter into prepared pans. Bake full-size loaf pans 1 to 1 1/4 hours or until wooden pick inserted in center comes out clean. (Smaller pans will take less time.) Partially cool and then remove from pans.

Glaze:  Beat together until smooth: butter, confectioners’ sugar, almond extract, and cherry juice. Use more or less cherry juice to get desired consistency. Spread over loaves. Let the glaze drip down the sides.

*I usually use one 9 X 5 X 3 inch loaf pan and three “personal” loaf pans (approximately 5 1/2 X 3 X 2 inches).

**If planning to remove bread from the pans, cut a piece of wax paper to fit the bottom of each pan. Grease pan, then put wax paper into pan. Grease wax paper, and then flour pan.

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Previous posts with cherry recipes that you may enjoy include:

Old-fashioned Cherry Pudding

Old-fashioned Cherry Pie

Old Squash Muffins Recipe

17-year-old Helena Muffly wrote exactly 100 years ago today: 

Wednesday, November 13, 1912:  Nothing of any account seems to be happening around here, so I can’t write much.

Here are the squash muffins I made.

Her middle-aged granddaughter’s comments 100 years later:

Another slow day for Grandma—the total opposite from my life.

I’m bustling around getting ready for Thanksgiving—cleaning the house and planning the menu for the big day.

I recently flipped through the November, 1912 issue of Ladies Home Journal looking for recipes that might be good this Thanksgiving.

Here’s a keeper I found for Squash Muffins. I tested them yesterday—and plan to make them again for Thanksgiving.

They’re delicious served warm with butter—and have a lovely, delicate taste. However, they are less sweet and heavier than many modern muffins, so I had to set aside my preconceived notions and just enjoy their old-fashioned goodness.

And, here is the picture of Squash Muffins in the November, 1912 issue of Ladies Home Journal.

Here’s the recipe—slightly adapted for modern stoves and ingredients.

Squash Muffins

Preheat oven to 400 degrees. Put two-thirds of a cupful of cooked squash into a bowl, then add a quarter of a cupful of sugar, two well-beaten eggs, two cupfuls  of flour, half a teaspoonful of salt, three teaspoonfuls of baking powder and three tablespoonsfuls of melted butter. Mix well and bake in well-greased muffin pans for approximately twenty minutes. If these muffins are intended for a luncheon or a tea, a quarter of a teaspoonful of powdered ginger may be added.

Makes approximately 18 muffins

I added ginger—even though we ate the muffins at dinner.

I used hubbard squash, but butternut or other winter squash (or canned/frozen squash) would also work. I peeled and cubed about 1 1/2 cups of squash and boiled in water in a pan on the stove for about 15 minutes. I then drained the squash, mashed and measured out two-thirds of a cup to use in the recipe.

Buckwheat Pancakes (Griddle Cakes)

15-year-old Helena wrote a hundred years ago today:

Monday, January 23, 1911. Here’s Monday, another school day. It’s so hard to get up awful early, when you feel nice and sleepy.

Her middle-aged grand-daughter’s comments 100 years later:

Sometimes I wish that Grandma provided more detail when she wrote. For example, I wonder what Grandma ate for breakfast.  I imagine that it was similar to what I ate two generations later when I was growing up on another farm near McEwensville—but I might be totally wrong.

Buckwheat Griddle Cakes with Current Conserve

In January we generally ate pancakes (griddle cakes) for breakfast. We often ate pancakes made from a mix, but occasionally had the more traditional buckwheat griddle cakes that I envision would have been eaten when Grandma was young.  After the pancakes were cooked I’d put maple syrup or jam on mine—but my father always put old-fashioned liverwurst on his. We only had pancakes when liverwurst was available, and that was only during the winter months when my family or a neighbor butchered a hog.

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I love to go to flea markets in central Pennsylvania with my father—

One find was a promotional cookbook published by KC Baking Powder in 1911 that contains a recipe for Buckwheat Griddle Cakes. I decided to make the recipe to see if they were like the buckwheat cakes I remembered.

 KC Buckwheat Griddle Cakes

1 cup buckwheat flour

1 tablespoonful sugar

3 level teaspoons baking powder

1 ¼ cups cold water

1/3 teaspoonsful salt

Sift together, three times, the flour, sugar, salt, and baking powder*; stir the water in all at once and bake immediately on a hot well-oiled griddle. Buckwheat flour calls for a generous measure of baking powder. Part milk may be used to mix the cakes but water give quite as good results.

 The Cook’s Book: KC Baking Powder (1911)

*I just stirred the ingredients together and didn’t sift anything. I’m not sure why old-time cookbook authors were obsessed with sifting.

 I was surprised how few ingredients there were, but from looking through the cookbook I realized that most recipes a hundred years ago had very few ingredients. I guess that since people cooked from scratch every day that they gravitated toward simple recipes.

After I’d cooked the griddle cakes—I poured some maple syrup on them and took a bite. They were very good though the robust taste of the buckwheat was a prominent undertone.

I then remembered that I had a jar of homemade current conserve  that a friend of my daughter’s had given me. (An aside–I think that it’s really cool how some young people care enough about what they eat to revive traditional cooking and food preservation).  I spooned a little conserve on the griddle cakes and took a bite—and the taste was awesome. The tartness of the conserve wonderfully complemented the robustness of the griddle cakes—and I almost felt like I had drifted back to Grandma’s day.