American tables • 1927–1935
Breakfast from the Model A Era
20 recipes from American publications within 1927–1935. Each recipe shows its actual source year. These dishes reflect food served in the United States, including recipes influenced by other cultures.
Choose a recipe
- Corn Bread — 1931
- Spoon Bread — 1931
- Popovers — 1931
- Graham Muffins — 1931
- Oatmeal Muffins — 1931
- Corned Beef Hash — 1931
- Apricots and Prunes — 1931
- Apple Sauce — 1927
- Fruit Cup — 1927
- Nut Bread — 1931
- Nut Biscuits — 1931
- Orange Turn-Over Biscuits — 1931
- Cranberry Muffins — 1931
- English Muffins — 1931
- Boston Brown Bread — 1931
- Raisin Bread — 1931
- Hashed Brown Potatoes — 1931
- Fried Apples and Bacon — 1931
- Broiled Canned Peaches — 1931
- Fried Pineapple — 1931
Directions are adapted in plain language for today’s kitchen. Modern handling updates are identified where used; the linked original supplies historical context. Quantities are U.S. measures.
1931 • Recipe 1 of 20
Corn Bread
Ingredients
2 cups cornmeal; 2 tsp salt; ½ tsp baking soda; 2 tsp baking powder; 2 cups buttermilk; 2 eggs; 2 tbsp melted butter or shortening.
Directions
Mix dry ingredients, then stir in buttermilk, beaten eggs, and melted fat. Pour into a hot, buttered pan. Bake at 400–425°F for 40–50 minutes, until baked through. Buttermilk replaces the original sour milk.
Recipe credit: USDA Bureau of Home Economics, Aunt Sammy’s Radio Recipes Revised (1931), printed p. 81; Ruth Van Deman and Fanny Walker Yeatman. Read the original recipe.
Back to top ↑1931 • Recipe 2 of 20
Spoon Bread
Ingredients
1 cup cornmeal; 2 cups cold water; 2 tsp salt; 1 cup milk; 2–3 eggs; 2 tbsp melted butter.
Directions
Boil cornmeal, water, and salt for 5 minutes, stirring. Stir in milk, beaten eggs, and butter. Pour into a hot greased baking dish; bake at 400°F for 45–50 minutes.
Recipe credit: USDA Bureau of Home Economics, Aunt Sammy’s Radio Recipes Revised (1931), printed p. 83; Ruth Van Deman and Fanny Walker Yeatman. Read the original recipe.
Back to top ↑1931 • Recipe 3 of 20
Popovers
Ingredients
2 eggs; 1 cup milk; 1 cup flour; ½ tsp salt; 1 tbsp melted butter.
Directions
Beat eggs lightly with milk; gradually combine with flour and salt until smooth. Stir in butter. Half-fill hot greased popover cups. Bake at 450°F for 30 minutes, then at 350°F for 15 minutes.
Recipe credit: USDA Bureau of Home Economics, Aunt Sammy’s Radio Recipes Revised (1931), printed p. 82; Ruth Van Deman and Fanny Walker Yeatman. Read the original recipe.
Back to top ↑1931 • Recipe 4 of 20
Graham Muffins
Ingredients
1½ cups whole-wheat Graham flour; 2 tsp baking powder; 1 tbsp sugar; ½ tsp salt; 1 egg; 1 cup milk; 1 tbsp melted butter.
Directions
Mix dry ingredients. Combine egg, milk, and butter, then stir into the flour just until mixed. Bake in greased muffin cups at 400–425°F for 25–30 minutes.
Recipe credit: USDA Bureau of Home Economics, Aunt Sammy’s Radio Recipes Revised (1931), printed p. 79; Ruth Van Deman and Fanny Walker Yeatman. Read the original recipe.
Back to top ↑1931 • Recipe 5 of 20
Oatmeal Muffins
Ingredients
1 cup fine rolled oats; 1 cup flour; 4 tsp baking powder; ½ tsp salt; 1 egg; 1 cup milk; 1 tbsp melted butter.
Directions
Combine dry ingredients. Mix egg, milk, and butter and stir into dry mixture. Bake in greased muffin cups at 400°F for 25–30 minutes.
Recipe credit: USDA Bureau of Home Economics, Aunt Sammy’s Radio Recipes Revised (1931), printed p. 80; Ruth Van Deman and Fanny Walker Yeatman. Read the original recipe.
Back to top ↑1931 • Recipe 6 of 20
Corned Beef Hash
Ingredients
1 lb cooked corned beef; 5 boiled potatoes; onion to taste; a dash of cayenne; salt if needed; a little fat for the skillet.
Directions
Finely chop or grind the meat, potatoes, and onion. Season and press into a lightly greased heavy skillet. Cook slowly until a golden crust forms; turn carefully and brown the second side.
Recipe credit: USDA Bureau of Home Economics, Aunt Sammy’s Radio Recipes Revised (1931), printed p. 15; Ruth Van Deman and Fanny Walker Yeatman. Read the original recipe.
Back to top ↑1931 • Recipe 7 of 20
Apricots and Prunes
Ingredients
½ lb dried apricots; ½ lb dried prunes; 4 cups water; 1 cup sugar; a dash of salt.
Directions
Wash fruit and soak in the water overnight in the refrigerator. Cook together for 10 minutes, add sugar and salt, and simmer until the juice becomes rich. Serve warm or chilled. Refrigerated soaking is a modern handling update.
Recipe credit: USDA Bureau of Home Economics, Aunt Sammy’s Radio Recipes Revised (1931), printed p. 87; Ruth Van Deman and Fanny Walker Yeatman. Read the original recipe.
Back to top ↑1927 • Recipe 8 of 20
Apple Sauce
Ingredients
Apples; enough water to prevent sticking; sugar to taste; optional salt, butter, cinnamon, or lemon juice. Quantities are flexible in the original.
Directions
Peel and core apples. Cook covered with a little water until soft, stirring as needed. Mash or press through a sieve and sweeten to taste; add optional seasonings.
Recipe credit: USDA Bureau of Home Economics, Aunt Sammy’s Radio Recipes (1927), printed p. 12. Read the original recipe.
Back to top ↑1927 • Recipe 9 of 20
Fruit Cup
Ingredients
A mixture of grapes, oranges, grapefruit, pineapple, and white cherries, fresh or canned; sugar only if needed. Flexible quantities.
Directions
Prepare fruit in bite-size pieces, removing seeds and tough membranes. Combine flavors, sweeten lightly if needed, and chill for about 30 minutes before serving.
Recipe credit: USDA Bureau of Home Economics, Aunt Sammy’s Radio Recipes (1927), printed p. 12. Read the original recipe.
Back to top ↑1931 • Recipe 10 of 20
Nut Bread
Ingredients
2½ cups flour; 2 tbsp sugar; 3 tsp baking powder; 1 tsp salt; ¼ tsp cinnamon; 2 eggs; 1 cup milk; 1 cup chopped nuts; 4 tbsp melted butter.
Directions
Sift dry ingredients; mix in beaten eggs and milk, then nuts and butter. Let batter stand in a greased loaf pan for 20 minutes. Bake at 350°F for about 1 hour.
Recipe credit: USDA Bureau of Home Economics, Aunt Sammy’s Radio Recipes Revised (1931), printed p. 81; Ruth Van Deman and Fanny Walker Yeatman. Read the original recipe.
Back to top ↑1931 • Recipe 11 of 20
Nut Biscuits
Ingredients
2 cups flour; 4 tsp baking powder; ¾ tsp salt; 1 tbsp shortening; ½ cup ground nuts; about ¾ cup milk.
Directions
Sift dry ingredients, cut in fat and nuts, and add milk for a soft dough. Pat ¼ inch thick and cut rounds. Brush with butter and stack rounds in pairs. Bake at 400°F about 15 minutes.
Recipe credit: USDA Bureau of Home Economics, Aunt Sammy’s Radio Recipes Revised (1931), printed p. 78; Ruth Van Deman and Fanny Walker Yeatman. Read the original recipe.
Back to top ↑1931 • Recipe 12 of 20
Orange Turn-Over Biscuits
Ingredients
2 cups flour; 4 tsp baking powder; 1 tsp salt; 3 tbsp shortening; about ¾ cup milk; ¼ cup melted butter; orange zest and sugar in equal spoonfuls.
Directions
Cut shortening into dry ingredients and add milk. Knead briefly, roll ¼ inch thick, cut rounds, and fold in half. Dip in melted butter. Tuck a little zest and sugar between folds and on top. Bake at 375°F until lightly browned.
Recipe credit: USDA Bureau of Home Economics, Aunt Sammy’s Radio Recipes Revised (1931), printed p. 78; Ruth Van Deman and Fanny Walker Yeatman. Read the original recipe.
Back to top ↑1931 • Recipe 13 of 20
Cranberry Muffins
Ingredients
1 egg; ¾ cup milk; 2 cups flour; 4 tsp baking powder; ¼ cup sugar plus 2 tbsp for berries; ½ tsp salt; 4 tbsp melted butter; 1 cup cranberries.
Directions
Combine egg and milk with sifted dry ingredients. Coat berries in extra sugar and fold in with butter. Bake in greased muffin cups at 400°F about 30 minutes.
Recipe credit: USDA Bureau of Home Economics, Aunt Sammy’s Radio Recipes Revised (1931), printed p. 79; Ruth Van Deman and Fanny Walker Yeatman. Read the original recipe.
Back to top ↑1931 • Recipe 14 of 20
English Muffins
Ingredients
1 cake fresh yeast; ½ cup lukewarm water; 1 cup scalded milk, cooled; 2 tbsp melted butter; 4 cups flour; 1¼ tsp salt.
Directions
Soften yeast in water. Mix with milk, fat, and 1½ cups flour and let rise about an hour. Add remaining flour and salt; beat, then rise until doubled. Pat 1 inch thick, cut rounds, and rise again about an hour. Cook slowly on a lightly greased griddle on both sides.
Recipe credit: USDA Bureau of Home Economics, Aunt Sammy’s Radio Recipes Revised (1931), printed p. 79; Ruth Van Deman and Fanny Walker Yeatman. Read the original recipe.
Back to top ↑1931 • Recipe 15 of 20
Boston Brown Bread
Ingredients
1 cup cornmeal; 1 cup rye meal; 1 cup Graham flour; 1 tsp salt; ¾ cup molasses; 2 cups buttermilk; 1½ tsp baking soda.
Directions
Mix dry ingredients with molasses and milk. Fill greased heatproof molds three-quarters full; cover loosely and steam 3½ hours. Uncover and bake briefly in a moderate oven to dry the surface. Buttermilk replaces historical sour milk.
Recipe credit: USDA Bureau of Home Economics, Aunt Sammy’s Radio Recipes Revised (1931), printed p. 80; Ruth Van Deman and Fanny Walker Yeatman. Read the original recipe.
Back to top ↑1931 • Recipe 16 of 20
Raisin Bread
Ingredients
2½ cups flour; 2 tbsp sugar; 3 tsp baking powder; 1 tsp salt; ½ tsp cinnamon; 2 eggs; 1 cup milk; 1½ cups chopped raisins; 4 tbsp melted butter.
Directions
Mix dry ingredients, add beaten eggs and milk, then raisins and butter. Stand batter in a greased loaf pan for 20 minutes. Bake at 350°F about 1 hour.
Recipe credit: USDA Bureau of Home Economics, Aunt Sammy’s Radio Recipes Revised (1931), printed p. 82; Ruth Van Deman and Fanny Walker Yeatman. Read the original recipe.
Back to top ↑1931 • Recipe 17 of 20
Hashed Brown Potatoes
Ingredients
4 cups finely chopped potatoes; 2 tbsp chopped onion; ½ tsp salt; pepper; 2 tbsp fat; ¼ cup hot water; parsley.
Directions
Mix potatoes, onion, and seasoning. Melt fat in a heavy skillet, add water and spread potatoes in a thin layer. Cook slowly until a golden crust forms. Fold like an omelet and garnish with parsley.
Recipe credit: USDA Bureau of Home Economics, Aunt Sammy’s Radio Recipes Revised (1931), printed p. 56; Ruth Van Deman and Fanny Walker Yeatman. Read the original recipe.
Back to top ↑1931 • Recipe 18 of 20
Fried Apples and Bacon
Ingredients
About 2 quarts peeled diced tart apples; bacon; 4 tbsp reserved bacon fat; ¼ cup sugar.
Directions
Fry bacon until crisp and set aside. Leave 4 tbsp drippings in skillet, add apples and sugar, and cover. Cook slowly until tender. Uncover and brown gently; serve surrounded by crisp bacon.
Recipe credit: USDA Bureau of Home Economics, Aunt Sammy’s Radio Recipes Revised (1931), printed p. 85; Ruth Van Deman and Fanny Walker Yeatman. Read the original recipe.
Back to top ↑1931 • Recipe 19 of 20
Broiled Canned Peaches
Ingredients
Canned peach halves; a little melted butter; a pinch of salt.
Directions
Drain peaches and place cut-side up in a shallow dish. Drizzle with butter and salt. Broil until hot and lightly browned; serve warm alongside breakfast.
Recipe credit: USDA Bureau of Home Economics, Aunt Sammy’s Radio Recipes Revised (1931), printed p. 98; Ruth Van Deman and Fanny Walker Yeatman. Read the original recipe.
Back to top ↑1931 • Recipe 20 of 20
Fried Pineapple
Ingredients
Canned pineapple slices; butter for the skillet.
Directions
Drain pineapple well. Brown slices slowly on both sides in butter in a heavy skillet. Serve hot. The 1931 menu also pairs fried pineapple with breakfast sausage.
Recipe credit: USDA Bureau of Home Economics, Aunt Sammy’s Radio Recipes Revised (1931), printed p. 99; Ruth Van Deman and Fanny Walker Yeatman. Read the original recipe.
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