Shaker Recipe of the Month
Kitchen of the Church Family, Hancock Shaker Village
Frank Leslie’s Popular Monthly, September 1873
|1 pound asparagus stalks||2 tablespoons butter|
|1 cup boiling water||1/4 cup light cream|
|1/2 teaspoon salt||2 egg yolks|
|1/8 teaspoon sugar||4 slices toasted bread, buttered|
|1 sprig mint||1/16 teaspoon nutmeg|
With a vegetable peeler, peel the tough skin from each stalk of asparagus to about 1/3 from top. Break off tops and break remainder of stalk into one-inch lengths. Place all but tops into boiling salted water and simmer 15 minutes, or steam in a steamer basket over simmering water 15 minutes. Drain, reserving 1/4 cup liquid. Replace asparagus to sauce pan and add seasonings, reserved cooking liquid, butter, cream, mint and asparagus tops. Simmer gently 10 minutes. Beat egg yolk and stir into cream mixture. Simmer 1 minute to heat. Turn out on buttered toast and sprinkle with nutmeg. Serves 4.
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.
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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