Shaker Recipe of the Month

Church Family Kitchen - Hancock Shaker Village
Kitchen of the Church Family, Hancock Shaker Village
Frank Leslie’s Popular Monthly, September 1873

June 2017

Eldress Clymena’s Blue Flower Omelet

4 eggs 1 Tbls. parsley, minced
4 Tbls. milk or water 1 tsp. chives, minced
1/2 tsp. salt 12 chive blossoms
1/8 tsp. pepper 2 Tbls. butter

This delicious omelet may be made when the chive blossoms are in full bloom. Pick over blossoms, then wash and drain thoroughly. Lightly beat eggs, just enough to blend whites and yolks well. Add milk or water, seasoning, minced parsley and chives. Melt butter in a heavy cast-iron skillet over fairly high heat, and pour in the egg mixture. When the edges of the omelet begin to set, reduce the heat to moderate. With a spatula, slash the uncooked parts to allow for even cooking. When the bottom is well browned, sprinkle the drained flowers over the omelet and fold in half, carefully. Serve immediately on a hot platter, alone or with a delicately flavored cheese sauce. The blue blossoms add a delicious flavor and interest to the dish. Serves four.

A recipe from the North Union Shaker Village.

This recipe can be found in the book The Shaker Cook Book, by Caroline Piercy and Arthur Tolve. Used by permission. For more information on this book and to order on-line please click on the book cover below.

To order the Shaker cookbook below, at, simply click on the book cover below.

 Shaker Cookbook

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 Shaker recipes and email us with your comments on recipes that you have tried.

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