Shaker Cider Cake (1880)

• 3 cups sifted flour
• 1/2 tspn baking soda
• 1/4 tspn salt
• 1/2 tspn nutmeg
• 1/2 cup (1 stick) soft butter
• 1-1/2 cups sugar
• 2 eggs, well beaten
• 1/2 cup cider

Sift together the flour, baking soda, salt and nutmeg. Set aside. Work butter and sugar together as thoroughly as possible (mixture is never really smooth) and beat in the eggs. 

Stir in flour mixture and cider, alternating them, and beginning and ending with flour. Spoon into a greased loaf pan and and bake in preheated 350 degrees oven for about 1 hour or until toothpick inserted in the center comes out dry. To serve, cut in thin slices.

More "Lost" Cakes

Williamsburg Banana Buttermilk Cake (1850)

Upside Down Hershey's Chocolate Cake (1934)

(Origin - "The American Heritage Cookbook and Illustrated History of American Eating and Drinking" by the editors of American Heritage magazine, 1964.)

Shaker Tomato Orange Jam (1953)

• 4 lbs ripe tomatoes, skinned and chopped
• 16 cups sugar
• 4 large oranges
• 8 lemons
• 3 sticks cinnamon

Scald tomatoes to remove skins, and chop fine. Add sugar, cinnamon, and the juice  and grated rind of the oranges and lemons.

Cook until it jells on a spoon. Skim, pour into jars, and seal.  This makes a most appetizing pink confection.

More "Lost" Tomato Recipes

White House Scalloped Tomatoes (1887)

Fried Tomato Gravy on Toast with Bacon (1976)

Tomato Soup Cake with Cream Frosting (1951)

(Origin - "The Shaker Cook Book - Not by Bread Alone" by Caroline B. Piercy, 1953.)

Shaker Potato Salad with Bacon (1953)

• 6 medium potatoes, cooked in skins
• 3 slices bacon
• 1 medium-sized onion, minced
• 3 hard-cooked eggs
• 1 tbspn parsley, minced
• 1 tbspn sugar
• 1/2 cup vinegar
• 1/2 tspn salt
• Dash of pepper
• 2 bunches leaf lettuce, crisped

Boil potatoes in the skins. When just cool enough to peel, removed skins and slice fine. 

Try out (means "render" or "fry") finely cut bacon. Add onions to rendered bacon pieces, and simmer until golden, but not brown. Add salt, pepper, sugar, and vinegar to hot bacon and onion mixtures. 

Heat, and turn this hot dressing over warm potatoes. Turn salad on bed of lettuce leaves, and sprinkle generously with minced parsley. Dress up the salad with quarters of hard-cooked eggs.  Serves 6.

More "Lost" Potato Recipes
Scalloped Potatoes with Fritos (1955)
Classic Corn Chowder with Potatoes (1952)

(Origin - "The Shaker Cook Book - Not by Bread Alone" by Caroline B. Piercy, 1953.)

Shaker Creamed String Beans (1953)

• 2 lbs green beans
• 1/4 lb salt pork, chopped
• 1.2 cup cream
• 1 tspn sugar
• 1/2 tspn salt
• Pinch of soda
• Dash of pepper

Break off the ends of beans and break into 2-inch lengths. Try out salt pork in bottom of pan; when slightly browned, add beans and a cup of boiling water.

When boiling, add a very small amount of soda, and cook for 20 minutes. Drain off water, and add sugar, salt, pepper and cream. Simmer for 5 minutes. Serve hot.

(Origin - "The Shaker Cook Book - Not by Bread Alone" by Caroline B. Piercy, 1953.)

More "Lost" Vegetables Recipes
Beer-Batter Vegetables (1982)
Sweet and Sour Green Beans (1963)
Classic Spinach a la Bechamel (1896)