Shaker Recipe of the Month
Kitchen of the Church Family, Hancock Shaker Village
Frank Leslie’s Popular Monthly, September 1873
February 2012
Porcupines
| 3/4 pound of hamburg | 1/8 tsp. pepper |
| 1 medium sized onion, minced fine | 1/3 cup cooked rice |
| 1/2 cup of milk | 1 can condensed tomato soup |
| 1/2 tsp. salt |
Combine 3/4 lb. hamburg with one medium-sized onion – minced fine, 1/2 cup milk, 1/2 tsp. salt, 1/8 tsp. pepper, 1/3 cup cooked rice, and form into balls. Brown lightly, then add one can of condensed tomato soup. Cover and cook over low heat for one hour. As the rice swells, it pushes out and gives the effect of porcupines. If desired, can be placed in a casserole and baked in the oven at 375 degrees.
This and 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.
To order this Shaker cookbook at Amazon.com, simply click on the book cover below.
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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