The August 1943 issue of Woman’s Day included an article called “The Small Summer Fruits” in the war food section. The article included a selection of recipes for berries, cherries, currants, and other small fruits. I thought this would be a great time to try these 75-year-old recipes since fruits and berries are plentiful right now. We will start with a fruit crumble. Without the fruit, this recipe would have cost 8 cents in 1943.
We used raspberries, blackberries, and strawberries in our crumble. We also doubled the recipe because we were feeding 9 people. I’m including the original recipe here.
2 c. prepared berries, cherries, or currants
2/3 c. sugar*
Juice of 1 lemon
3 tbsp margarine
2/3 c. sifted flour
1/8 tsp salt
Place the fruit in the bottom of a 1-quart baking dish with half of the sugar. Sprinkle with lemon juice. Blend the margarine, remaining sugar, flour, and salt together. Sprinkle this mixture over the fruit. Bake for 40 minutes at 350°. Serve hot or cold.
*If currants or gooseberries are used, increase the sugar to 3/4 cups.
We ate this shortly after it came out of the oven. It was very sweet and the topping was lightly crunchy. The strawberries, blackberries, and raspberries we used were fresh and sweet, but the added sugar took that sweetness up a notch. This is the kind of recipe that just begs to be eaten with ice cream, so a few of my testers added some vanilla ice cream to their serving. It would make a nice ending to an outdoor neighborhood get-together or would top off a night of board games or stargazing. I like how the taste experience will change depending on the fruits chosen. Plus, it’s super easy to make.
I’d like to include one or two more of the recipes from this article. There were some less familiar dishes that I’d like to try. Addie from @sugaraddies lent her hand with this crumble. As always, I appreciate her talents.
Enjoy your weekend!