“Test the Recipe” is a recurring column on PCFG where we test vintage (anything published before 1990) recipes and see if they stand the test of time or need updating. In this post we test the recipe as exactly as possible for the most accurate outcomes. Those recipes that need updating will be featured later in a “We Can Do It Better” post.
It’s been a while since my last Test The Recipe post, but I decided I wanted the next edition to be a breakfast one. After a recent trip to the city, I’ve had blueberry muffins on my mind. So it was off to the old cookbooks to see if I could find an old blueberry muffin recipe to test. I found one in the McCall’s Cook Book from 1963. This book is huge and has pretty much everything in it. It’s actually kind of two recipes since they first offer a basic recipe and then offer variations, one of which, luckily for me, is blueberry. I’m a big fan of muffins because they’re easy to make and can then also provide a breakfast option for the rest of the week.
You hear a lot about antioxidants but you don’t hear very often what they actually are. Antioxidants are molecules that prevent the oxidation of other molecules. This is important because oxidation can produce free radicals, and too many free radicals can set off a chain reaction that may damage cells. How good antioxidants are for you is in debate (as is almost every health related thing it seems) but keeping the oxidative state in your body balanced is important, if nothing else. The body likes homeostasis. I decided to call this smoothie the Antioxidant Power Smoothie because blueberries, pomegranates and cocoa are all fairly high in antioxidants. Surprisingly this was my first time adding chocolate to a smoothie, probably because I generally don’t like having chocolate for breakfast. But this smoothie turned out really yummy and wasn’t overpoweringly chocolate-y. Scientists can argue about how good this smoothie may or may not be for you, but your taste buds will all agree that it’s delicious!
I’m not sure how common starfruits are. When I was younger I used to get them from the grocery store often, but then I went a long time without seeing them. When I finally saw starfruit again at the store the other day I bought couple. I knew I wanted to try making a smoothie with one because they have a very light, refreshing taste. To boost up the amount of fruit I added some blueberries we’re still trying to finish and some pineapple we had lying around. I ended up with a very summery, refreshing smoothie that’s high in vitamin C and antioxidants. Can’t beat that.
I tried making a watermelon smoothie in the past and found it to be too watery, but I’d been eating a lot of good watermelon this year and wanted to try again. I also had a lot of blueberries lying around, so I decided to combine the two. This is somewhat similar to the Blueberry Melon smoothie I made last year, but the flavors are different enough that I think they can stand on their own as individual smoothies. Fortunately this time the smoothie didn’t turn out too watery. Most likely due to the addition of yogurt this time instead of just using milk like I did last time. It wasn’t the thickest smoothie in the world, but it wasn’t just a juice drink either. But it was still nice and refreshing.
What do you do when you have a big half of a papaya left? Make another smoothie of course! I wasn’t entirely sure what fruit would go well with the papaya, but then I remembered I had some frozen blueberries in the freezer that needed to be used. The flavor combination worked pretty well, despite one being a tropical fruit and the other being an American wild berry. Like the papaya smoothie it still had a rather thick texture from the papaya, but the blueberries helped break it up a bit.