Tuesday, January 8, 2013

{Vintage Kitchen} Savoury Muffins

As per my New Year's resolutions, I'm instituting a weekly vintage cookery post. Having decided it was going to be on Tuesdays I rather took myself by surprise when suddenly it became Tuesday and I hadn't prepared my first post. So that's a good start!

So for my first Vintage Kitchen post, I made one of the few recipes for which I had all the ingredients to hand. Because there are basically only four, plus seasonings.

Savoury muffins
from Everywoman magazine, February 1945

2 oz lard; ½ lb flour; salt and pepper; a pinch of sugar; a little milk; slices of ham or Spam.

Mix the ingredients to make a light scone dough. Roll out lightly on a floured board to ½-in thickness. Cut into rounds. Place slices of chopped ham or Spam on half the rounds, cover with the other rounds, and pinch the sides together to seal in the meat. Brush the tops and sides with remade egg, and bake on a greased tin in a brisk oven for 20-25 minutes. Serve hot with watercress.

Yep, that's it - fat, flour and 'a little milk' (how much is a little?!) to make the dough - no egg, no baking powder. It did occur to me afterwards that perhaps I should have used self-raising flour rather than plain, but the recipe didn't specify. I suppose you could use either - I imagine self-raising would give a lighter, scone-like texture, while the plain results in basically a shortcrust pastry.

I did amend the original recipe slightly of course: We don't have ham or Spam since Matin doesn't eat pork, so I used beef luncheon meat (which I thought was appropriately retro) for some, and cheese (not entirely ration-book friendly) in the rest. I also replaced the lard with butter. And I omitted to brush them with egg (it's only for a glaze, so just picture them a little shinier!)

And the results were... actually not that bad. Certainly not as bad as I feared. I don't know in what world they're related to muffins (either English or American variety), and they're perhaps not what you might call a taste sensation, but as a little lunchtime snack, with a dash of HP sauce or a little Branston pickle, they're surprisingly moreish.


  1. Hmmm... sounds intriguing :) I have made scones and American muffins with ham/cheese, they are both good :)

  2. This is going to be a fun new feature! I've tried WWII era recipes from my stash of old magazines. Some have been a hit and others...not so much.

  3. Sounds yummy! I might give them a go but I'm rubbish in the kitchen :(

  4. Old recipes are always interesting...and sometimes gross if you go back far enough!....I'm rather fond of cheese scones so I suppose these aren't too far distant.

  5. How absolutely awesome that you'll be posting vintage recipes this year - I just adore that, and the fact that you're making photos of the finished dish and sharing them with us is all the more enjoyable. So excited to see all the yesteryear recipes you'll be posting throughout 2013. These strike me, in a way, as being a bit more like a savoury cookie than a muffin, but no matter what they're called, they are uniquely inviting for sure.

    ♥ Jessica

    *PS* I truly want to say thank you for your fantastically kind comment on my wig reveal post yesterday. It put the biggest smile on my face to know that others were waiting to see my wig, thank you so much for letting me know that you were. ♥

  6. Hello there!

    I just found your blog a few days ago and spent hours browsing through all of your archives. You are lovely and have really great style! The amount of sewing you do is pretty amazing too! Much Love!



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