Tag: strawberries

“Grandmother’s” Strawberry Whips

Strawberry Whip on plate

The June, 1926 issue of Good Housekeeping magazine had a Crisco shortening advertisement that contained a recipe for Grandmother’s Strawberry Whips. Apparently Strawberry Whips were considered an old-fashioned dessert a hundred years ago.

These old-fashioned Strawberry Whips are sweet muffins that are filled with a whipped cream and mashed strawberry mixture, and then topped with a whole strawberry. The muffins are a cross between shortcake and cupcakes.

This recipe differs from modern Strawberry Whip recipes. (Usually, modern recipes do not include the “s” at the end of “whip.”) Today Strawberry Whip recipes generally make a creamy whipped dessert that does not contain a muffin or cake.

This recipe is a winner. The old-fashioned Strawberry Whips were fun to make, tasty, and made a lovely presentation.

Here’s the original recipe:

Strawberry Whips on tray

recipe for Strawberry Whips
Source: Good Housekeeping (June, 1926)

The old recipes says it makes 16 muffins. I only got 12 muffins. The muffin cups the recipe author used must have been smaller than the ones in my muffin tin.

It’s often difficult to find pastry flour, so I used all-purpose flour when I made this recipe. It worked fine.

Butter can be substituted for the shortening.

I used a 1-pound box of strawberries when I made this recipe, plus a few extra strawberries to garnish the Whips.

The recipe called for 1 cup whipped cream, which does not seem like enough to fill 12 muffins, so I assumed that the recipe meant 1 cup of whipping cream (which would make 2 cups of whipped cream).

I put paper liners in the muffin cups. After baking, I removed the paper liners prior to filling the muffins.

Here’s the recipe updated for modern cooks:

Strawberry Whips

  • Servings: approximately 12 muffins
  • Difficulty: moderate
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1 cup sugar

1/2 cup shortening or butter (softened)

1/2 teaspoon salt

1/2 cup milk

3 eggs, slightly beaten

2 teaspoons baking powder

2 cups all-purpose flour

1/2 teaspoon vanilla

1-pound strawberries + additional whole medium-sized strawberries to top the Strawberry Whips

1/2 cup confectioners’ sugar + 3 tablespoons confectioners’ sugar

1 cup heavy whipping cream

Step 1. Preheat oven to 375° F.

Step 2. Cream shortening or butter, sugar, and salt together until light and smooth.

Step 3. Add eggs, milk, and baking powder; mix until smooth. Then add flour; stir until combined. Add vanilla, and stir until evenly distributed.

Step 4. Put the batter in a prepared muffin tin. If desired, line the muffin cups with paper liners. (After baking, remove the paper liners prior to assembling the Strawberry Whips.) Fill each muffin cup 3/4th full.

Step 5. Bake for 25-30 minutes or until a wooden pick comes out clean. Remove from oven, and allow the muffins to cool.

Step 6. In the meantime, coarsely chop most of the 1-pound of strawberries. (A few medium ones can be reserved for topping the Strawberry Whips. Additional medium strawberries will be needed to get enough strawberries to garnish all the muffins.) Put the chopped strawberries in a bowl and stir in 1/2 cup confectioners’ sugar. Allow to sit for 15-30 minutes, so that the juice is drawn out of the strawberries, then slightly mash using a fork. Then, drain the strawberries using a strainer.

Step 7. Also, in the meantime, put the heavy cream in a bowl, and beat until stiff peaks form; then sprinkle the 3 tablespoons confectioners’ sugar on top of the whipped cream and beat a little more to combine the sugar with the whipped cream.

Step 8. To serve, remove the center of the muffins by cutting about 1/2-inch from the edge of each muffin. (Cut about 1/2-inch deep.) Remove the top, then scoop the center out of the muffins. Use care when removing the center, so that the muffin’s shell is not torn.

Step 9. Stir the drained strawberries into the whipped cream.

Step 10.  Fill the hollowed-out muffins with the strawberry whipped cream mixture. Heap it up a little so that it nicely tops the muffins. Remove stem and leaves from the medium-sized strawberries, and then press them upside down in the strawberry whipped cream.

http://www.ahundredyearsago.com

Old-Fashioned Rice Pudding and Berries

Rice Pudding with Berries

It’s berry season, so when I saw a recipe in a hundred-year-old cookbook for Rice Pudding with Berries, I decided to give it a try. The Rice Pudding is molded, and served with a berry sauce. I used strawberries, though the recipe says that raspberries (or a mixture of strawberries and raspberries) could also be used.

The Rice Pudding with Berries turned out well, made a nice presentation, and was very tasty.

Here’s the original recipe:

Recipe for Rice Pudding with Berries
Source: The New Butterick Cook Book (1924)

The recipe directions indicate that sugar is needed for both the Rice Pudding and the Berry Sauce, yet the ingredients list only has “powdered sugar” and does not list an amount. It appears that an ingredient (or at least amounts) is missing for this recipe. I decided to use 1/2 cup of granulated sugar in the Rice Pudding, and 1/4 cup of powdered sugar in the sauce. The sauce I made was a bit tart – but I thought that it was lovely. If a sweeter sauce is desired, use more sugar.

Some of the liquid evaporates while cooking the rice, so the cooked Rice Pudding mixture has less volume than the sum of volume of the ingredients. I used a 2 1/2 cup mold.  When the mold was filled, I still had a little extra Rice Pudding which I put into custard cup. A 3 or 3 1/2 cup mold would work better.

Here’s the recipe updated for modern cooks:

Rice Pudding and Berries

  • Servings: 6 - 8
  • Difficulty: moderate
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4 cups milk

1/2 cup granulated sugar

1/2 teaspoon salt

3/4 cup rice

1/2 teaspoon vanilla

butter or cooking oil

1 pint strawberries or raspberries (or a mixture of both strawberries and raspberries) (I used strawberries.)

1/4 cup powdered sugar

1 1/2 teaspoons cornstarch

1/4 cup water

Put the granulated sugar, milk, and salt in a large heavy saucepan. Stir to combine, then heat using medium heat until the mixture just begins to simmer. Stir in the rice, reduce heat to low and cover. Cook until the liquid is absorbed and the rice mixture is thick (approximately 35-45 minutes). Remove from heat and then stir in the vanilla.

Grease a mold with butter or cooking oil (a 3 – 3 1/2 cup mold works well), then firmly press the rice pudding into the mold. Refrigerate until cold (at least 3 hours).

In the meantime, make a berry sauce by slicing the berries (raspberries can be left whole) and then putting them into a saucepan. (Reserve several berries to use as a garnish.) Stir in the powdered sugar, cornstarch and water. Bring to a boil using medium heat while stirring. Reduce heat; continue cooking and stirring until the strawberry pieces are very soft and the sauce has thickened. (Add a little more water if the sauce it too thick.) Remove from heat and strain. Keep the liquid and discard the cooked berry pieces.

To serve: Losen the edges of the Rice Pudding with a knife or other cooking tool. Dip the mold in hot water, then unmold onto serving plate. Pour the sauce over the Rice Pudding, and garnish with berries.

http://www.ahundredyearsago.com

Old-fashioned Strawberry Bavarian Cream

Now that the weather is getting hot – and strawberries are in season – I wanted to find a recipe for a tasty and refreshing strawberry dessert.  I searched through my hundred-year-old cookbooks, and I think I found the perfect recipe. Strawberry Bavarian Cream is creamy and cool, and it made a beautiful presentation.

This recipe was in a 1905 church cookbook from Berwick, Pennsylvania published by “The Ladies of Directory No. 2 of the Aid Society of the Methodist Episcopal Church.”  I’m very curious how the cooks who made this recipe in the early 20th century chilled this dessert. Most won’t have had a refrigerator; perhaps they refrigerated the Strawberry Bavarian Cream in an ice box chilled with a block of ice, or maybe this recipe was often made during the winter months using strawberries that had been canned the previous summer.

Regardless of how cooks in 1905 kept the Strawberry Bavarian Cream cold, this silky, delectable dessert is a winner. I know that I’ll make it again in the near future.

Here’s the original recipes:

Source: Berwick (PA) Cook Book No. 2, The Ladies of Directory No.2 of the Aid Society of the Methodist Episcopal Church (1905)

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

Strawberry Bavarian Cream

  • Servings: 8 - 10
  • Difficulty: moderate
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2 envelopes (0.25 ounce each) of unflavored gelatin

1/3 cup cold water

1 cup boiling water

1 quart fresh strawberries

1 cup sugar

1 cup whipping cream

Place the cold water in a bowl; then sprinkle the gelatin over the water. Let sit for one-half hour.

In the meantime, slice strawberries into a bowl; add sugar and stir to combine. (Reserve several berries to garnish the molded dessert.) Let sit for at least 5 minutes or until the sliced berries begin to become juicy. Then thoroughly mash the sliced berries until no large pieces remain. (I used a potato masher to mash.)

Add boiling water to the gelatin mixture; stir until the gelatin is dissolved. Stir in the mashed strawberries. Chill just until the mixture is no longer warm.

In the meantime, beat the whipping cream until it is light and stiff peaks form. Then fold it into the strawberry and gelatin mixture. Pour into a 7-8 cup mold and chill until firm (at least 4 hours). (I used a 6-cup mold and had a little of the mixture left over after the mold was filled, which I put into a small bowl.)

To serve: Quickly dip the mold in hot water, then unmold onto serving plate.

Note: This recipe may also be made using 1/2 pint frozen or canned strawberries. If frozen or canned strawberries are used as a substitute for the fresh berries, do not add the 1 cup of sugar.

Hundred-year-old Strawberry Ice Cream Recipe

Today, Strawberry Ice Cream sometimes seems boring; a hundred years ago it was very special. When strawberries were in season, it was time to get the hand-cranked  ice cream freezer out, buy some ice, invite friends over, and make Strawberry Ice Cream.

The hundred-year-old Strawberry Ice Cream recipe that I found was easy to make. It only had three ingredients: cream, sugar, and strawberries.  And, the ice cream was delightful. This classic ice cream was creamy and infused with the sunny taste of fresh strawberries.

There was no comparison to the cheap strawberry ice cream sold in plastic gallon tubs at the supermarket. It was somewhat similar to the higher-priced strawberry ice creams, but it did not contain the large chunks of frozen strawberry puree they often contain. The strawberries in this ice cream are “rubbed” through a strainer, so the pieces of strawberry in the ice cream were tiny which creates a lovely texture.

Ice cream that is not eaten immediately can be stored in the freezer. It was extremely firm when removed from the freezer, and should be allowed to warm for a few minutes before attempting to scoop.

Here’s the original recipe:

Source: The Housewife’s Cook Book by Lilla Frich (1917)

And, here is the recipe updated for modern cooks:

Strawberry Ice Cream

  • Servings: 6 - 8
  • Difficulty: moderate
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(This recipe makes 1 3/4 – 2 quarts of liquid. If a large ice cream freezer is used, it may need to be doubled.)

1 pint strawberries

1 quart light cream (Half and Half)

1 cup sugar

Wash, hull, and slice strawberries, then mash with a potato masher or pastry blender. Add sugar, and let sit for 1 hour. Then “rub” the strawberries through a strainer or colander . (An old-fashioned, hand-cranked Foley mill works well to do this, but is not needed.) Discard the large strawberry fragments that won’t go through the strainer.

Stir the cream into the strained strawberries. Chill the mixture in the refrigerator, then place in ice cream freezer and freeze.

Old-fashioned Strawberry Charlotte

I was thrilled when I found a dreamy hundred-year-old recipe for Strawberry Charlotte. This blush pink classic mousse, topped with strawberries, has a light citrus taste and colorful flecks of orange peel.  Strawberry Charlotte is a light and creamy cold dessert that’s perfect on a warm Spring day.

I molded in the  Strawberry Charlotte in individual ramekins (custard cups), rather than using a large mold. I unmolded one for the photo – and served the remainder in the ramekins. Whether on top or bottom, the strawberries worked perfectly in this luscious, creamy dessert. I want to make Strawberry Charlotte again using a large mold. It would make an impressive, beautiful dessert.

Here is the original recipe:

The Housewife’s Cook Book by Lilla Frich (1917)

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

Strawberry Charlotte

  • Servings: 8 - 10
  • Difficulty: moderate
  • Print

approximately 1/2 pound strawberries (1 cup crushed strawberries)

1/4 cup sugar + 3/4 cup sugar

1/2 cup cold water

2 packets unflavored gelatin

1/2 cup strawberry juice (from crushed berries) + additional water

grated rind of 1 orange

2 tablespoons lemon juice

3 cups heavy whipping cream

Hull and slice strawberries, then crush with a fork.  Place in a bowl and stir in 1/4 cup sugar. Set aside for a few minutes to allow the sugar to draw the juice out of the berries.

Put the cold water in a small bowl and sprinkle the gelatin on top of the water. Let sit for at least a minute.

Drain crushed strawberries, reserving the strawberry juice. Measure the juice and add additional water to make 1/2 cup liquid. Put the juice and water in a pan and bring to a boil. Stir in the gelatin mixture. Continue stirring until completely melted. Stir in  3/4 cup sugar, the grated orange rind, and lemon juice; immediately remove from heat. Set aside.

Put the whipping in a mixing bowl and beat until stiff peaks form. Set aside.

Set the pan with the gelatin mixture in a larger pan that contains cold water and ice cubes. Stir the gelatin mixture until it begins to thicken. Then gently fold the gelatin mixture into the whipped cream, one third at a time.

This recipe makes 7 – 8  cups – and would work nicely in a 9-10 cup mold. Arrange the crushed strawberries in the bottom the mold  and then spoon the whipped cream mixture into the mold. (Or use individual molds or ramekins. If individual molds are used, divide the strawberries and whipped cream mixture across the molds.). Chill in the refrigerator until firm (at least two hours).

To serve, quickly dip the mold in hot water, then gently slide the Strawberry Charlotte onto serving plate.  If ramekins are used, may be served without unmolding, if desired.