Shaker Recipe of the Month
Kitchen of the Church Family, Hancock Shaker Village
Frank Leslie’s Popular Monthly, September 1873
|7 pounds firm ripe peaches||1/4 cup whole allspice|
|1/4 cup whole cloves||8 cups sugar|
|1/4 cup cinnamon sticks, broken||1 quart cider vinegar|
Wash thoroughly and wipe all the fuzz from peaches. Insert 3 cloves into each. Tie the remaining spices in a cheesecloth bag. Place sugar and vinegar in a stainless steel or enameled or glass saucepan with spice bag and boil 10 minutes. Pour syrup while very hot over peaches. Remove from heat, cover and let stand 24 hours. Repeat twice more, draining syrup and heating to a boil each time. The fourth day, scald the fruit in the syrup, by heating to the boiling point, and holding it there for 3 minutes. Pack into hot, sterilized jars and seal immediately. Makes about 6 pints.
Amelia’s Shaker Recipes
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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