Shaker Recipe of the Month
Kitchen of the Church Family, Hancock Shaker Village
Frank Leslie’s Popular Monthly, September 1873
Shaker Fish and Eggs
|2 cups milk or light cream||1 tbsps. butter|
|6 hard-boiled eggs||1/4 tsp. pepper|
|3 medium size boiled potatoes||1/4 tsp. salt|
|1 salted codfish|
Scald milk, add butter. In buttered baking dish place a layer of sliced potatoes, sprinkle with a layer of finely shredded salt codfish, then a layer of sliced hard-boiled eggs. Repeat and add seasoning. Cover with heated milk. Simmer in slow oven, 300 degrees, for 10 minutes. Garnish top with sliced or minced hard-boiled eggs. Serves 6.
By Mary Whitcher, Canerbury, N.H.
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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Ashburnham, MA 01430-8001