Have you seen the size of the bake ovens at the Shaker villages? They are commercial sized. Of course, Max, they had to be to feel the numbers that they did. As I recall, they did not bake bread every day, but only a couple of days a week. They had immense dough trays for mixing and kneading dozens of loaves of bread at once.
Shaker Apple Soup was probably served on one of the days when the Shaker sisters were busy baking or preserving food. It is simple and filling, and could sit prepared off to the side of the fireplace while other foods were being prepared.
This could be served in a cup on a cold, winter day without the cream which would cut down on the calories and fat content. With the amount of heavy work the Shaker sisters and brothers did calories and fat content was not a concern.
Shaker Apple Soup:
2 cups beef broth
1 tart apple, quartered, cored, and unpeeled
1 onion, quartered
1 ½ teaspoons of mixed cinnamon and nutmeg
4 tablespoons apple cider
1 cup half and half
In a double boiler with a lid, combine the broth, apples, onion, and seasonings. Cover tightly and cook for several minutes until the apple is soft. Strain in a sieve. Discard the pulp. Return liquid to the double boiler and keep warm. When ready to serve, add the cider and cream. Serve hot.
Serves 4.
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