Shaker Recipe of the Month
Kitchen of the Church Family, Hancock Shaker Village
Frank Leslie’s Popular Monthly, September 1873
|12 eggs||1/2 tsp. salt|
|2 cups sifted sugar||2 tbsp. lemon juice, fresh or frozen|
|1 1/4 cups potato starch||1/4 cup sifted Matzo meal.|
Start oven at 325º F. Line a 13” by 9” by 2” greased baking pan with waxed paper. Separate yolks from whites of eggs, and beat yolks until thick and light colored. Add sugar gradually, and beat very hard. Stir in potato starch, Matzo meal, salt and lemon juice. Beat egg whites until they stand in points. Fold gently into yolk mixture, quickly, but thoroughly. Pour into pan. Bake 1 hour or until cake-tester comes out dry. Peel off waxed paper immediately.
Other Shaker recipes can be found in Shaker Cook Book, by Caroline Piercy and Arthur Tolve (Bowling Green, Ohio, Gabriel’s Horn Publishing Co., 1984). Used by permission.
Each month we will post an authentic Shaker Recipe for you to try. When possible, we will try to find a seasonal recipe for your enjoyment. Please check back often for new recipes and email us with your comments on recipes that you have tried.
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