Old-fashioned Cream of Chives Soup

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

Tuesday, May 12, 1914: <no entry>


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

I always look forward to eating the early spring vegetables and fruits. After a long winter, rhubarb, spring greens, asparagus, and chives taste wonderful. Since there’s no diary entry to guide the direction this post takes, I’ll share a recipe for one of my favorite spring foods—Old-fashioned Cream of Chive Soup.

Old-fashioned Cream of Chives Soup

1 cup potatoes, diced


1/4 pound bacon, diced

2 cups chives, chopped in small pieces (approximately1/8 inch long)

2 tablespoons flour

1/4 teaspoon salt

1/4 teaspoon pepper

5 cups milk

2 hard-boiled eggs, chopped

Put diced potatoes in a saucepan and just barely cover with water. Bring to a boil, then reduce heat to medium; cook until tender (about 8-10 minutes). Remove from heat.

In the meantime put bacon in a Dutch oven or other large pan and begin to fry. About 3-4 minutes before the bacon is crisp, stir in the chopped chives. Continue stirring until the chives are wilted and the bacon is crisp; then stir in flour, salt, and pepper. While continuing to heat, gradually stir in milk. Add cooked potatoes (the water they were cooked in can also be added) and chopped eggs. Reheat until hot; serve.

You might also enjoy these previous posts with recipes for other spring foods:

Rhubarb Sponge Pie

Stewed Rhubarb (Rhubarb Sauce)

Baked Rhubarb with Orange

Rhubarb Pudding

Creamed Asparagus on Toast

Creamed Dandelion

Rivel Soup (Potato Soup with Small Dumplings) Recipe

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

Tuesday, January 6, 1914:  Nothing much doing.

Rivel SoupHer middle-aged granddaughter’s comments 100 years later:

It’s cold here! I like to make old-fashioned hearty soups, like Rivel Soup, on icy days like today. I wonder if the Muffly’s regularly ate soup during the winter months.

Here’s an old recipe of Rivel Soup. It is a potato soup with small dumplings (rivels).

My family often ate this soup when I was a child. I didn’t like it back then, but now my husband and enjoy this nuanced and mild, yet delectable, soup.

Rivel Soup

4 medium-sized potatoes, diced into very small pieces


2 tablespoons butter

1/2 cup flour

1 egg, slightly beaten

2 cups milk

1 cup cream


crumbled crisp bacon

Put the diced potatoes in a large saucepan and just barely cover with water. Cook diced potatoes in water until soft. Add butter and milk.

Meanwhile, to make rivels, combine flour and egg in a bowl.  Drop rivels, which are no larger than a raisin, into the boiling potato mixture, while periodically stirring to prevent the rivels from sticking together.

Cook 5 minutes. Add cream and salt to taste; reheat until hot.  Put into serving bowls and garnish with bacon.

4 servings

Old-fashioned Celery Chowder Recipe

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

Wednesday, January 29, 1913: <<no entry>>


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

This is one of the few days between January, 1911 and December, 1914 when Grandma wrote nothing. The previous day she wrote that a friend, Margaret G., was visiting and planned to stay overnight. Maybe the girls stayed up all night talking and Grandma was too tired to write anything.

Since there’s no diary entry to guide the direction this post takes, I’ll share a recipe for an old-time winter food—Celery Chowder.

It’s an excellent celery soup and I make it one or twice each winter.

 Old-fashioned Celery Chowder

1 tablespoon butter

1 large onion, chopped

3 cups celery, chopped

2 medium potatoes, diced


4 cups milk

2 hard-boiled eggs, chopped

1 teaspoon salt

1/4 teaspoon pepper

Melt butter in large saucepan; add onion and cook until tender. Add chopped celery and potatoes; just barely cover with water. Bring to a boil and reduce heat; then simmer (15-20 minutes) until vegetables are soft. Add milk and chopped eggs; season with salt and pepper. Reheat until hot; serve.

Hubbard Squash Soup Recipe

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

Thursday, November 16, 1911: Nothing important.

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

Since Grandma didn’t write much a hundred years ago today I’m going to go off on a tangent –

My husband and I recently were out in the country and saw a farmer selling pumpkins, squash and other produce from a far. There were two large hubbard squash on the wagon. I immediately knew that I had to have one of them.

The farmer was surprised when I purchased it. He said that few people bought hubbard squash anymore.  He said that the previous year he’d sold none—and my purchase was his first hubbard squash sale this year.

He continued, “Old people buy them once in a while. Young people think they are some type of big gourd.”

(I hope he wasn’t insinuating that I’m old. Middle aged: yes; old: no)

Are hubbard squash really an almost archaic food?  . . .a food from Grandma’s day that people seldom eat now?

Here’s my favorite hubbard squash recipe.  It’s probably not a hundred-year-old recipe—but it’s a good way to use an old-time squash.

This soup is excellent, and I make it several times every Fall.

Hubbard Squash Soup

3 cups hubbard squash pulp (approx. 1/2 hubbard squash)

2 tablespoons olive oil

1 large onion, diced

6 cloves garlic, finely diced

2 stalks celery, chopped

5 cups chicken broth

2 ham hocks

1 tablespoons honey

3/4 teaspoon thyme

2 cups heavy cream

2 cups milk

Preheat oven to 400 degrees. To get squash pulp, cut hubbard squash in half; remove seeds and membranes. Unless the squash is very small, only 1/2 of squash (or even less) will be needed to get 3 cups of pulp. [An aside: The squash in the photo is very large–and I needed to use less than a quarter of it to get 3 cups]. Put squash on a cookie sheet, cut side up.  Bake the squash for 45-60 minutes or until tender. The squash meat will start to become dark. This is okay.  Scrape squash out of the shell, and measure 3 cups of squash for use in this recipe.

Put olive oil in large pot. Heat using medium heat and then add celery, onion, and garlic; cook until tender. Add chicken broth, squash, ham hocks, honey, and thyme. Simmer for 45 minutes. Pull the ham hock out and dice any meat. Return meat to soup; cool slightly Puree soup in a blender until smooth.  Return to pan, and add cream and milk. Reheat soup, then serve.

Yield: 9 servings