Handwritten recipe book with the initials “R.J.

”
Likely Rosina Jane Uniacke (ca. 1808–1858) wife of James Boyle Uniacke,
Commissioner of Crown Lands and Attorney General of Nova Scotia. Rosina and James
resided at Mount Uniacke for at least part of each year. The date 12 November 1849
appears on pages 42 and 43 of the 70 page book, which contains a variety of
recipes, many for pickles and condiments.
(**note, also see Geraldines Mitchell's recipe book, 1900)

To Save potted birds that begin to stink (can be found by Hanna Glasse, "The Art of
Cookery Made Plain and Easy")
set a large pan of water on the fore when it boils, take off the butter of the top
of the birds and take out the bones one by one and throw them into the water for
about half a minute then whip it out and dry it with a clean cloth inside and out
so do all the birds, scald the pot clean when the birds are quite cold, season them
with mace, pepper and salt to your mind put them down close in the pot and pour
clarified butter over them.

To raise a sallad in two hours

take fresh horse dung hot and lay it in a tub near the fire then sprinkle some
mustard seeds thick on it by the fire and it will raise high rnough to cut in two
hours.

Wines
Currant Wine
gather your currants in a fine dry day, when the fruit is full ripe, strip them,
put them in a large pan, and bruise them with a wooden pestle till they are all
bruided, let them stand in a pan or tub twenty four hours to ferment then run it
through a hair seive, and dont let your hands touch the liquor, to every gallon of
this liquor put two pounds and a hald of white sugar, and put into your cask, to
every six gallons of it put in a quart of brandy and let it stand six weeks, if it
is fine bottle it if it is not drain it off as clear as you can into another cask,
or large bottle, and in a fortnight bottle it in small bottles.

Gooseberry Wine
gather your gooseberries in dry weather when they are hald ripe pick them and
bruise a peck in a tub with a wooden mallat, then take a horse hair cloth or seive
and press them as much as possible without breaking the seeds when you have pressed
out all the juice to every gallon of gooseberries put three of fine dry powder'd
sugar and stir it all together till the sugar is all disolved, then put it in a
cask, which must be quite full, if it is a ten or twelve gallons let it stand a
fortnight, is a twenty gallon cask let it stand five weeks set it in a cool place,
then drain it off from the lees, cleat the cask of the lees, and pour in the clear
liquor again, if it be a ten gellon cask let it stand three months if a twenty
gallon cask four or five months then bottle it off.

Quince Wine (can be found by Hanna Glasse, "The Art of Cookery Made Plain and
Easy")
gather your quinces when dry and full ripe, take twenty large quinces, wipe them
clean with a coarse cloth, and grate them with a coarse cloth, and grate them with
a large grater or rusp as near the coar as you can, but none of the coar, boil a
gallon of the spring water, throw in your quince and let it boil softly about a
quarter of an hour them strain them well into the earthen pan on two pounds of
double refines sugar, have the peel off two large lemons, and throw in and squeeze
the juice through a seive and put in, stir it about till it is very cool, then
toast a thin bit of bread and rub a little yeast on it and put it in, let it stand
close covered twenty four hours, then take out the toast and lemon peel, put it up
in a caig keep it three months and then bottle it, if you make a twenty gallon cask
let it stand six months before you bottle it
5
Turnip Wine
take a good many turnips, have them and slice them, put them in a cyder press, and
press out all the juice very well, to every gallon of juce take three pounds lump
sugar have a cask ready just big enough to hold it put the sugar into the cask and
also to every gallon of juice half pint brandy pour in the juice and lay something
over the bung for a week to see if it works if it does you must not bung it down
till it has done working then stop it close for three months, and draw it off into
another cask when it is fine bottle it.

6
Raspberry Wine
take some fine Raspberries and bruse them, put them in a flannel bag to drain, and
to every quart of juice take one pound of fine sugar, stire them well together and
cover them close and let it stand for three days, then pour it off clear and to
every quart of juice put two quarts of white wine, bottle it off and it will be fit
to drink in a week.

Raspberry Brandy
made thus is very fine much better then steeping the Raspberries -----

7
Cherry Wine
hull your cherries when full ripe off the stalks and press them through a hair
seive, to every gallon of juice put two tb of lump sugar beat fine stir it together
and put it in a cask which must be full, when it is done working or making a noise,
stop it close for three months and then bottle it off

Orange Wine
take twleve pound best powder sugar and the whites of eight or ten eggs well beaten
into six gallons of spring water and boil it three quarters of an hour when it is
cold put in six spoonfuls of yeast and also the juice of twelve lemons, which being
[pared] must stand with two pounds of white sugar in a tankerd all night and in the
morning skin off the top, and then put it into the water, then add the juice and
peel of fifty oranges, and so let it work all together two days and two nights,
then add two quarts of white wine and put it into the cask

9
Pickling
Rules to be observed in pickling (almost word for word from "The Ladies
Handmaid,1758)

always use stone jars for all sorts of pickles that require hot pickle to them/ the
first charge is the least/ for these not only last longer but keep the pickles
better, for vinegar and salt will penetrate through all earthen vessels stone and
glass in the only thing to keep pickles in, be sure never to put your hands in to
take pickles out, for it will soon spoil them, the best method is to every pot tie
a wooden spoon full of little holes to take out the pickles with.

10
To pickle walnuts green (almost word for word from "The Ladies Handmaid,1758)
take the largest and cleanest you can get, have them as thin as you can, have a tub
of spring water stand by you, and throw them in as you do them, put into the water
a pound of bay salt, let them lie in the water twenty four hours them take out of
the water and put them into a stone jar, and between every layer of walnuts lay a
layer of wine leaves at the bottom and top, and fill it up with cold venigar, let
them stand all night, then pour that venigar from them into a copper or bell metal
skillet with a pound of bay salt, set it on the fire, and let it boil then pour it
hot on your nuts tie them over with a woolen cloth and let them stand a week, than
pour that pickle away, rub your nuts clean with a piece of flannel then put them
again in your jar, with vine leaves as above, and boil fresh venigar, put into your
pot to every gallon of venigar a nutmeg sliced, four large races of ginger, a
quarter of an ounce mace, quarter of an ounce cloves, quarter of an ounce black
pepper, quarter of an ounce ordingal pepper, then pour your vinegar boiling hot on
the nuts, and cover them with a woolen cloth. let it stand three or four days, and
so do three or four times, when cold put in quarter of a pint mustard seeds, a
laege stick of horse raddish sliced tie them down close with a bladder and leather
they will be fit to eat in a fortnight, take a large onion and stick (crosses out
"it with") the cloves in it and lay it in the middle of the pot, if you do them for
keeping don't boil your venigar but then they won't be fit to eat under six months
and the next year you may boil the pickle this way they will keep two ro three
years good and fine.

13

To Pickle walnuts White

take the largest nuts you can get, just before the shell begins to turn, have them
very thin, till the white appears, and throw them into spring water with a handful
of salt as you do them, let them stand in the water six hours lay on them a thin
board to keep them under the water, then set a stew pan on a charcole fire with
clean spring water, take your nuts out of the other water, and put them into the
stew pan, let them simmer four our fine minutes, but not boil; then have ready by
you a pan of cold spring water with a handful
14
of white salt in it, stir it with your hand till the salt is all melted, then take
your nuts out of the stew pan with a wooden ladle, and put them into the cold water
and salt, let them stand a quarter of an hour; (lay the board on as above) if they
are not kept under the liquor they will turn black, then lay them on a cloth and
cover with another, to dry, then carefully wipe them with a soft cloth, put them
into your jar, with some blades of mace and nutmeg sliced thin, mix your spice
between your nuts and pour distilled venigar over them first let the jar be quite
full of nuts, pour mutton fat
15
over them and tie a bladder and then a leather over them

To Pickle Beet Root

set a pot of spring water on the fire, when it boiles put in the beets and let them
boil till they are very tender, then peel them with a cloth, and lay them in a
stone jar; and cover them with venigar and a little salt and cover the jar with a
bladder do not boil the venigar.

To Pickle Stertions
take the stertions when large have ready vinigar with what spice you please, throw
in the stertions and stop the bottle close

16
To Pickle walnuts Black
you must take large fully grown nuts, at their full growth before they are hard,
lay them in salt and water, let them lie two days then shift them into fresh water
and let them lie two days longer then shift them again, and let them lie three
days; then take them out of the water, and put them into pickling jars, when the
jars is half full, put in a large onion stuck with cloves, to a hundred of walnuts
put in half pint mustard seeds a quarter of an ounce of mace 1/2oz black pepper
1/2oz allspice six bay leaves and a stick of horse raddish; then fill your jar, and
pour
17
Boiling venigar over them, cover them with a plate, and when they are cold tie them
down with a bladder and leather, and they will be fit to eat in two or three
months, the next year if any remains boil up the pickle again and skim it; when
cold pour it over the walnuts, this is by much the best pickle for use; therefore
you may add more venigar to it, what quantity you please, if you pickle a great
many walnuts and eat them fast, make your pickle for 100 or two, the rest keep in a
string brine of salt and water boiled till it will bear and egg and as your jar
empties fill it up with those i the brine/ keep them always covered with pickle.

18
To Pickle Girkins
take what quantity of girkins you think fit, and put them in a stone jar, then take
as much spring water as you think will cover them; and put salt enough to make it
bear an egg, set it on the fire and let it boil two ir 3 minutes, then pour it on
the cucumbers and cover them with a wollen cloth, and over that a pewter dish; tie
them down close and let them stand twenty four hours; then take them out lay them
on a cloth, and another over them to dry them, when they are pretty dry, wipe your
jar out with a dry cloth, put your cucumbers in and with them a
19
little dill and fennel a very small quantity, for the pickle, take as much venigar
as you think will cover them, put in a little white salt, to every gallon of pickle
put one nutmeg cut in quarters a 1/4oz mace 1/4oz whole pepper, and a large race of
ginger sliced (mix the spice in with the cucumbers) pour the venigar boiling hot
over them and cover them as above, let them stand two days then boil your pickle
again, and pour it on as before; do so a third time, when they are cold cover them
with a bladder and then a leather mind always to keep your pickles close covered
and this pickle will do again the next year, only boiling it up again
20
you are to observe to put the (add a second "the") spice in the jar with the
cucumbers, and only boil the venigar and salt and pour over them the boilling of
your spice in all pickles spoiles them, and losses the fine flavour of the spice.

Large Cucumbers sliced

take the large cucumbers before they are too ripe, slice them the thickness of a
crown piece in a pewter dish, to every Dozen of cucucumbers, slice 2 large onions
thin, and so on till you have filled your dish with a handful of salt between every
row, then cover them with another dish, and let them stand twenty four hours then
put them in a cullander
21
and let them drain very well, put them in a jar and cover them with white wine
venigar and let them stand dour hours, pour the venigar from them in to stewpan and
boil it with a little salt, put to the cucumbers a little mace a few whole peppers
and a race of ginger sliced, and then pour the boiling venigar over them cover them
close and when they are cold tie them down and they will be fit to eat in two or
three days.

French beanses you do the same way as the girkins

22
To Pickle Cauliflowers
Take the largest and finest you can get, pull them into little peices, and pick the
small leaves that grows in the flowers from them, then have a broad stew pan on the
fire with spring water, and when it boiles, put in your flowers, with a good
handfull of white salt, and just let them boil up very quick be sure you don't let
them boil above a minute, then take them out with a broad slice, lay thereon a
cloth and cover them with another, and let them lie till they are quite cold, then
put them in a wide mouthed jar with two or 3 blades of mace, and
23
a nutmeg sliced thin; then fill up your jar with distilled venigar, cover them with
mutton fat over that a bladder, and then a leather, let them stand a month before
you open them, if you find the pickle tastes sweet as may be it well pour off the
venigar, and put fresh in, the spices will do again, cover them as above in a
fortnight they will be fit to eat, observe to throw them out of the boiling water
into cold and then dry them.

To Pickle Asparagus
take the largest asparagus you can get, cur off the white ends and wash the green
ends in
24
spring water; then put them in another clean water, and let them lie two ir 3 hours
in it, then have a large broad stew pan full of spring water with a good hand full
of salt; set it on the fire and when it boiles put in the gress, not tied up, but
loose, and not too many at a time for fear you break your heads, just scald them
and no more take them out with a broad skimmer; and lay them on a cloth to get
cold, then put them in a jar with a nutmeg sliced 1/4oz mace and 1/4oz whole white
pepper, then take as much venigar as you think will cover them and boul it with a
handfull of salt and pour
25
it over your grass boilling hot. cover them with a linen cloth, three or 4 times
double, let them stand a week, and then boil the pickle up, let them stand a week
longer, and boil the pickle up again, and pour it over them hot as before, when
they are cold cover them up close with a bladder and leather onlyy use the green
ends

To Pickle Onions
take your onions when they are dry enough to lay up in the house such as about the
bigness of a walnut, give them a scald in water till they peel very easy, take them
off the fire and peel them and rub them in a cloth to dry them put them in a jar
with some whole ginger pepper and allspice and cover them with boiling venigar and
lay a cloth over them to keep the steam in, when they are cold tie a bladder over
them in a day or 2 pour the venigar from them, boil it again and pour over them,
repeat it four or five times till you think they will keep tie them down with a
blasser and in a few days they will be fit to eat as the pickle wastes fill the jar
up with cold venigar
27
To Pickle Oysters cockles and Mussels
take 200 of oysters the newest and best you can get, and open them (be careful to
save the liquor) cut off the black verge, saving the rest put them with their own
liquor into a stew pan, boil them about half an hour on a very gentle fire, do them
very slowly, skimming them as the scum rises, then take them off the fire take out
the oysters and strain the liquor through a lawn seive and put in the oysters
again, take pint of the liquor whilst it is hot, put thereto 3/4 of an oz mace and
1/2oz cloves just give it one boil then put it to the oysters,
28
and stir up the spce well among them, then put about a spoonful of salt a quart of
white wine venigar and a 1/4 of an oz of whole pepper among with the oysters and
let them stand till they are cold, and put them into the jar or glass bottle, cover
them close with a bladder & teather (be sure they are quite cold before you cover
them up) they will soon be fit to eat, thus do cockles and mussles only this
cockles are small, and to this cpice you must have at least 2 quarts nor is their
any thing to pick off them, mussels you must have 2 quarts, take great care to pick
the crab out under the tongue and a little
29
fus which grows at the root of the tongue, the two latter cockles and mussels must
be washed in several waters, to clean them from the grit, put them in a stewpan by
themselves, cover them close and when they are open pick them out of the shells and
strain the liquor and serve them the same as Oysters

30
To Make Catchup
take a gallon of strong stale beer, 1 pound of anchovies washed from the pickle, 1
pound of shalots peeled 1/2 oz mace, 1/2oz cloves, 1/4 whole pepper, three of 4
races of ginger, two quarts of the large mushrooms flaps rubbed to pieces cover all
these close, and let it simmer till hald is wasted, then strain through a flannel
bag; let it stand till it is quite cold then bottle it, a spoonful of this to a
pound of fresh butter melted, makes a fine fish sauce, or in the (?oom --"five
thousand Receipts", 1825, states in "place of") gravy sauce, the stronger and
staler the beer is the better the catchup will be

31
English Catchup
take the largest flaps of mushrooms wipe them dry, but don't peel them, break them
to peices and salt them very well, let them stand so on an earthen pan for nine
days, stirring them once or twice a day, then put them into a jug close stopped set
it into water over the fire for three hours, then strain it through a seive, and to
every quart of this juice put a pint of strong stale maummy beer (not bitter)
[note: likely a mum-beer or "mumme" beer, Hanna Glasse calls it "mummy", in the
1881 brewers guardian, it refers to a 16th century description as a "heavy" and
"strong beer" but also mentions that some are refreshing while others were stronger
and "thick and sweet as syrup", it may also simply refer to a "dead beer", however
Hanna does refer to a pint of "mum" giving a foreign taste in another recipe (mumme
being German)] 1/4 pound anchovies 1/4oz mace 1/4 oz clover 1/2 oz pepper a race of
ginger and 1/2lb shallots, then boil them together over a slow fire till 1/2 is
wasted (cover the pot close) then strain it through a flannel bag if the anchovies
don't make it salt enough add more salt.

32

To make Catchup
take the largest flaps of mushrooms, pick nothing but the straws and dirt from
them, then lay them in a broad earthen pan, strew a good deal of salt over them,
and let them lie till next morning, then break them put them into a stewpan & let
them boil a minute of 2 then strain them through a course cloth and wring it hard
to get out all the juice and let it stand to settle then pour it off clear, and run
it through a flannel bag then boil it, to a quart of it put 1/4 oz whole ginger and
1/2 a 1/4 oz whole pepper boil it briskly a 1/4 of an hour then strain it and when
it is cold put it in to pints bottles in each bottle put 4 or 5 blades
33
of mace and six cloves cork it tight, this gives the best flavour of the mushrooms
to any sauce, if you put to a pint of this catchip, a pint of mum, it will tast
like foreign catchup.

Another Way
take the large flaps and salt them as above boil the liquor and strain it through a
flannel bag to a quart of that liquor put a quart of steele? beer a large stick of
horseraddish cut in peices 5 or 6 bay leaves an onion stuck with 20 or 30 cloves
1.4 oz mace 1.4 oz nutmeg beat 1/4 black and white pepper 1/4 oz allspice and 4 or
6 races of ginger cover it close, and let it simmer very softly till about one
third is
34
waisted then strain it through a flannel bag when it is cold bottle it in pint
bottles cork it close and it will keep a great while, you may put red wine in the
room of beer if you please

To Pickle mushrooms
take small button, mushroom cut and prime them at the bottom, mash them with a bit
of flannel in two or three waters then set on the fire in a stewpan spring water,
and small handful of salt; when it boiles, pour your mushrooms in, and let them
boil 3 or 4 minutes; then throw them into a cullander to drain then lay them on a
linen cloth
35
quick and cover them with another, when your mushrooms are cold put them in your
jar or bottle, with a nutmeg just scalded in venigar and sliced (whilst it is hot)
very thin and a few blades of mace; then fill up the jar or bottle with cold
venigar, pour mutton fat over them and tie a bladder and then a leather over them,
these mushrooms wont be so white, but as a finely tasted as if they were just
gathered and a spoonful of this pickle will give sauce a very fine flavour.

36
To make Pacolilla or indian Pickle
take a pound of race ginger and lay it in water one night then scrape it and cut it
in thin slices, and put it in some salt, and lay it in the sun to dry; take long
pepper two ounces, and do it as the ginger, take a pound of garlick, and cur it in
thin slices, and salt it, and let it stand three days; then mash it well, and let
it be salted again and stand three days longer then mash it well and drain it, and
put it in the sun to dry, take 1/4 pound must and seed bruised, and 1/2 a 1/4 of an
ounce turmerick; put these ingredients when prepared,
37
into a large stone or glass jar with a gallon of very good white wine venigar, and
stir it very often for a fortnight, and tie it up close in this pickle you may put
white cabbage, cut in quarters, and put in a brine of salt and water for three
days, and then boil fresh salt and water, and just put in the cabbage to scald,
press out the water and put it in the sun to dry, in the same manner you do
cauliflowers cucumbers, melons, apples, french beans, plumbs or any other sort of
fruit or vegetable you like, take care they are well dried before you put them into
the pickle you need never empty the jar, but as the things
38
come in season put them in, and supply it with venigar as often as their is
occasion, if you would have your pickles look green, leave out the turmerick, and
green them as usual, and put them into this pickle cold, in the above you may do
walnuts in a jar by themselves; put the walnuts in with any preperation, tied close
down, and kept some time.

39
To Make Vermicella
mix yolks of eggs and flower together in a pretty stiff paste, so as can work it up
cleverly, and roll it as thin as it's possible to roll the paste, let it dry in the
sun when it is quite dry with a very sharp knife cut it as thin as possible and
keep it in a dry place, it will run up like little worms, as vermicella does,
though the best way is to run it through a course seive, whilst the paste is soft
if you want some to be made in haste, dry it by the fire, and cut it small it will
dry by the fire in 1/4 of an hour, this far exceeds what comes from abroad, being
fresher

40
Grape wine
Take any quantity of ripe grapes you please. pick them from the stalks and put them
into a tub with water sufficient just to [?] them let them stand three days, then
squeeze them through a seive and add three pounds of loaf sugar to each gallon of
the liquor produced after which let it stand in the same tub two days stirring it
pretty often, then put it into a cask with the bung out till it has done fermenting
stir it well every morning with a stick, when the fermentation has ceased, drain
off about a gallon into an earthen pan over a small quantity of isinglass, let it
stand twnety four hours, when the isinglass will be disolved, then put it into the
cask with the other, stir it well
41
together and bung it up it well be fit to drink or to Bottle in about nine months
(ink and writing changes, probably still the same person)

To pickle Cauliflowers
2 ounces of sliced horseradish
1oz of pepper 10oz sliced ginger
1oz of [permento?] 1/4oz mace
Boil in three pints of good vinegar and pour over the cauliflower after it has
stood two days in salt and water and strained & dried on a cloth, It should be
[packed?] [regularry?] in a jar and the pickle poured over it, then closely stopped
in [??] the pickle should be boiled a second time and again poured over the
cauliflower. It should not be poured over too hot as [??] make the cauliflower
42
soft, as exposure to the air injures it, it is best after it has been made about a
month, to [?pack] it in small [?] mouth jars, cork them up tight and clip the tops
in melted rosin Nov 12th, 1849

Green Current Wine

Pick the currents fresh before they turn bruise them and to one quart of juices add
three quarts of water and three pounds of loaf sugar and to five gallons of the
mixture after it has fermented ten days add one quart of brandy and cork the cask
tight, this should not be bottled for a year. Nov 12th 1849

43
Calves foot Jelly
To [& ?itts] of [fech?] add the whites and shells of whole Eggs. 1 bottle of wine
1lb of load sugar, the juice of eight lemons and the peelings of three 1 glass of
brandy a few sticks of cinnamon. Boil it gradually till it thickens strain through
a flannel bag. Nov 12th 1849 [?]

Buns (can be found in "Economical Cookery, 1840)

a half pound of butter cut fine into one & a quarter pounds of flour, 3 tablespoons
of yeast, 1 pint of milk, a glass of rose water, a teaspoon of spice, set them to
rise, till you can beat 5 eggs, add half pound of Sugar, quarter pound of flour
both sifted put them into your pans & let them rise for the [omitted the word
"space"] of three or four hours. Nov 12th 1849

44
Doughnuts
Three pounds Flour, 1/2 lbs ["economical cookery, 1840, has this written as "do.")
Butter, 1 lbs sugar, 1 nutmed, 3oz ground cinnamon, some orange peel, add a little
yeast knead it well, let it rise when high cut into shapes & boil in lard.
Another --- Six eggs 1 quart of milk Sugar, yeast, & spice, &c. mix & boil as
above. The More lard you boil in, the less they will soak. Nov. 12th 1849

Cup Cake. (can be found in "economical cookery", 1840)

One cup of Butter 3 [pounds of] Flour 4 eggs 2 "[pounds of] sugar well beat
together and baked in small pans bake just twenty minutes, this cup cake is about
as good as pound cake and is cheaper

45
Buttermilk Doughnuts
2 lbs Flour to 1/2 lbs sugar 1/2 lbs butter mixed with buttermilk spoonful
Saluratus Spice to taste.

Short Cake
2 lbs Flour 1/1/2 lbs Sugar 3/4 lbs of butter 3 eggs Carroway seeds. [?]

Composition Cake
1/3/4 lbs Flour 1/1/2 lbs sugar 3/4 butter [5 or a 6] eggs 2 lbs Currants, glass of
Brandy 2 Nutmegs, pint of milk, cup of Molasses. bake 1/1/2 hour

Sponge Cake (can be found in Mackenzies Five thousand Receipts..., 1850)

Take 14 eggs, with their weight in Sugar, half their weight in Flour, the juice and
peel of a Lemon, and one nutmeg; beat the yolks and whites Seperately until stiff,
add the Sugar to the ["whites" is scribbled out] yolks and then [omits "add"] the
Whites.
[(46) next page]
the minute before the over is ready, sift [printed recipe says "dredge" instead of
"sift"] in the flour. Bake in a quick oven half hour.

Cup Cake
4 1/2 Cups of Flour, 2 1/2 Sugar, 1-butter, 1-Cream, 3 eggs, spice to taste, tea
spoon of Salaratus

Plum Pudding
12 spoonfulls of grated bread, 1 lbs suet, 1 lbs Currents, 1 lbs Raisins, 12 eggs,
Sugar, Spice, gill Brandy, glass of wine Nov.12th 1849

Jumbles
One pound of Sugar, hald pound butter, one pound of Flour, 5 eggs leaving out the
whites of two, beat the Sugar butter and Eggs to a froth, then add the flour, and
role them out in flour and Sugar mixed

[(47) next page]

Jersey Cake or Crullers

4 eggs half pound sugar, 3 ounces Butter, 1 gill of thick cream Cinnamon and as
much Flour to make it thick enough to roll out, boil in Lard like doughnuts

Ginger Bread
6 Cups of Flour, 3 Cups of Molasses, 1 cup butter, 1 cup of Cream, 2 Teaspoonful of
Ginger, 1 salaratus.

Lemon Syrup
4 lbs? of Sugar to 3 pints water and 1 oz of Tartaric acid with a vial of essence
of Lemon, boil 20 minutes.

ginger Crackers
2lbs of Flour, half a pound of Butter, 1 pint of Molasses, 1 1/2? lbs Sugar, 1 oz
ginger

[(48) next page]

Loaf Cake
4lbs of flour 1 lbs of butter well washed and 1/2 lbs Sweet lard and [these?], well
into the flour add half a pint of fresh yeast & half pints of good warm milk, mix
these ingredients well together when the [?] appears [?] light
This in 1 1/2 lbs - good warm sugar rolled fine a glass of brandy a glass of wine 4
or 5 eggs well beaten a nutmeg and a few cloves then let it to rise again and when
sufficiently light to put into the oven [?] in 2 spoonfuls of stoned raisins and
bake, ? middling ? loaves about 3 hours. D Marshalle??

Tea Cakes
1 lb flour, 1/2 lb butter, ?? 1/2 lb in fine Sugar, 1/2 lb currants, 3 eggs, leave
out the whites, make into small cakes bake in tins

Marshal [underlined] Cup ginger Lucy bread [cup ginger bread]

4 cups of flour, 2 cups sugar, 1 cup milk, 1 cup butter, 3 or 4 eggs, a
teaspoonfull of salaratus and a little spice. Marshall Lucy

[(49)next page]

Yorkshire Pudding
Mix five spoonfulls of flour with a quart of milk and three eggs well beaten.
Butter the pan. When brown by baking under the meat, turn the other side upward and
brown. it should be made in a square pan and cut into pieces to come to table let
it over a chafing dish at first and [? a near identical recipe in "Mrs. Rundell's
Domestic cookery, 1859, says "and stir it some minutes"] a few minutes.

Composition Cake
1 3/4 lbs flour 1 1/4 lbs Sugar, 3/4 butter, 1 pint milk, 4 eggs, 1 teaspoonfull
soda, to disolve
[(50)next page]
in a glass of wine [?M Lucy]

To make ginger bread

1 1/2 lbs Sugar, 1 1/2 lbs butter, 3lbs flour, a little pearlash, 4 eggs, a little
ginger and caraway. Lucy

Diabread
3/4lbs flour, 1 lb Sugar, 1/4 lb butter and eight eggs well beaten

To preserve Egg Plumes

Scald and skim them make a syrup and scald them gently

[(51)next page]
Arrowroot Pudding
1 table spoonfull of arrowroot mixed with a little cold milk, boil a quart of milk
and pour over it, add a piece of butter half the size of an egg, let it stand until
cold, add five eggs well beaten ? and esscence of Leamon to taste, bake in a deep
dish, boil a little stick cinnamon in the milk Mrs Belcher?

[(52)next page]
Muffins
a quart of milk, 2 eggs, a piece of butter rather larger than an egg a little salt
and about two table spoonfulls of yeast warm the butter in the milk and add as much
flour as will make it a stiff batter bake in small tins

Bread Pancakes
Take a thick slice of bread scald it with boiling water when cold add a pint of
milk, 3 eggs a little salt and as much flour
[(53)next page]
as will make a batter fry in [flitters?] Lucy

Mangaroo Pudding [this is likely a sponge pudding]

1 lare of Sponge Cake soaked in wine then a lare of strawberry, another lare of
cake soaked in wine then ? strawberries while ypur Pudding ?ish is sufficifntly ? ,
then make a ? custard ? and pour over. Bake for a few minutes while the custard is
now the??? [initials]L??

Cocoa Nut Cake

1 Cocoa nut grated fine the dark skin raken off 1/4 lb butter 1/4 lb flour 1/2 lb
Sugar & nutmeg grated and 4 eggs

Cup Cake
3 cups of flour 2 of Sugar 2 of butter 1 cup milk a small teaspoonfull of ?[could
be soda] and 4 ?[could be eggs] spice to taste

[(54)next page]

1/2 lb butter
1 lb flour
1 lb Sugar
1 cup of milk
5 eggs
2 teaspoonful baking powder

[next page (55)]

[**change in ink/writing, similar to first pages]

Rich Cakes [**unsure if it says "lb" or "tb", but likely lb as there are 64 eggs]
8 lb butter
8 lb sugar
9 lb flour
16 lb Currants
3 lb Ground Almonds
2 lb Orange peel
1 lb Lemon peel
1 lb Citron
64 eggs
2 oz Spice
Wetting ? [*name?]

mince meat
12 lb Suet
12 lb Currants
9 lb Apples
9 lb Sugar
3 lb Peel
1/8 [bottom number hard to read] Spice
12 lemons grated
Brandy

[next page (56)]

Ginger Bread Nuts

7 lb flour
6 lb Treacle
3 lb Sugar
3 lb Butter
1/2 lb Spice
1 1/2 lb Orange & Lemon Peel
[**measures become more illegible down the list, but look the same, use discretion,
however similar recipes have 12 +/- oz of spices to similar amounts of dry
ingredients in pounds]

Bath Buns
to 1 pound of flour take 1/2 lb of fresh butter rut it well up together, then take
a copper and put six eggs and a little "east" (yeast?) in it wisk it up together
and put it over the fire and make it just warm then put the flur and butter in stir
it up with a spoon well and set it to prove for about two hours, then take a 1/4
pound
[next page (57)
of sifted sugar and mix it in to the copper, lay them out on your plates with a
spoon wash them over with an egg and put a few carraway comfits on the top prove
them for about 1/2 an hourand bake them in a quick oven

Plain Maccaroones
1 lb Almonds
1 1/4 lb Sugar
Eggs

Itallion Maccaroones [** the archive website transcribes the name to "Stallion
Maccarooens", however the writer makes their "S" differently, it may make more
sense to conclude it says "Itallion Maccaroones"]
1 lb Almonds
2 1/4 lb Sugar
Eggs

Small York drops

1 lb Almonds
1 lb Sugar
Eggs

[next page (58)]

[**again, archive page lists the recipe below as "Stallion Biscuits" but the first
letter is more clearly an "I"]
Itallion Biscuits
1 lb Sugar
1 1/4 flour
8 - eggs
[**note beside the recipe: }hot]

Diet Cakes
1 lb Moist Sugar
1 lb flour
9 - Eggs
a little water
[**note beside the recipe: hot]

Ratifies [**this is likely a recipe for Ratafia Biscuits]

1 1/2 lb sweet Almonds
1/2 lb Bitter do [this is very likely "bitter almonds" as seen in other recipes]
4 lb sugar
Eggs

Large york Drops

1 lb Almonds
1/2 lb Sugar
Eggs

[next page (58)]

Basket Ratifies [**another Ratafia Biscuit recipe]

1 lb Almonds
1/2 lb sugar
Eggs

Savoy Cakes (hot)

1 lb Sugar
1 lb flour
10 eggs

Savoy Biscuits (hot)

1 lb Sugar
1 lb flour
12 eggs

[next page (59)]

Spice for Rich Cakes

2 lb Cassie [likely cassia (cinnamon)]
1/2 lb ginger
1/2 Cloves
1/2 Nutmegs
1/2 Allspice
1/2 Corriander seeds

Spice for mince Meat

2 lb Cassie
1/2 lb Cloves
1/2 lb Nutmegs
1/2 lb Allspice

Ginger Bread spice

3 1/2 lb Ginger
2 lb Carraways seed
1 lb Cassie
1/2 lb cloves
1/2 lb Corriander seed
1/2 lb Allspice

[next page (60)]

French Drops
the whites of 8 egg beet up
1 lb of Sugar
1 lb flour, lemon peel and juice

Chesterfields [** not to side: hot]

1 lb Sugar
8 Eggs
1 1/4 lb flour, water

Almond Buscuits
1 lb Sugar
1 lb Almonds
yolks of Eggs

Almond Cakes Royal hearts

1 lb Almonds
1 lb sugar
1/4 lb flour
Eggs

[next page (61)]

Pound Cakes
1 lb butter
1 lb Sugar
1 1/4 lb flour
10 Eggs

Genevea Biscuits
1 lb Sugar
6 eggs of flour
12 Eggs. Bitter Almond

Bunns
4 lbs flour
1 lb Sugar
1 lb Butter
Milk, yeast, spice

Queen Cakes
1 lb Butter
1 lb sugar
1 lb flour
8 eggs

[next page (62)]

Cream Cakes
12 oz Sugar
1/2 lb Flour
8 Eggs, Cream

Merringles [meringues, "meringles" does show up in various recipe books]

the whites of 8 Eggs
1 pint of sugar to a [? looks like: blon]

Nassau Puff
Coffee Biscuits
6 oz Butter
6 oz Sugar
1 pint Milk, flour, Carroway seeds

Bath Buns
1 lb butter, 2 lb flour, 1 lb Sugar
8 Whole Eggs, 6 Yolks
1/2 lb pot yeast -- Comfits

[next page (63)]

Lord Mayors Biscuits

1 lb Sugar
1 lb flour
12 Eggs

[next page (64)]

Colour for Ice

2 lb Brazel powder [**could refer to Ararobia/Bahia powder which stains yellow-
brown]
1/2 lb Pewter shavings
8 oz Roach Allum
1/2 oz Cockneal
3 drs Sal Almoniac
1 1/2 pints Aquafortis
2oz common Salt
Put the Brazl Powder with one third of the roach Allum and 1 dram of the Sal
Almoniac and the Cocheneal into the water -- Reduce it to one half, strain it and
add a fresh quantity of water

[next page (65)]

[**hand and ink change]

To clean Copper Scuttles

Dilute nitric Acid rubbed on with a piece of rag tied to a stick and then wash the
skuttle in clean water before ysing brick dust.

A collection of recipes found inside the Uniacke material at the Nova Scotia
Museum.

1 Cup of Butter 2 oz of Sugar 3 oz of flour and 4 eggs 1 cup of milk 3 teaspoons B

Powder or 1 oz soda & ? of cream tarter
1lb raisins 1lb Currants ? ? 1 cup Mollasses
? 2 eggs ? thicken with [flour?]

Polka Pudding
1/4 lb Suet
1/4 - raisons
1/4 - currants
1/4 - Sugar
1/4 - flour
1/4 - carrots grated
1/4 - potatoes grated

Mince Pie Meat

Pare, Core And Chop very fine 3/4 lb Apples - 3lbs beef - suet - 1 lb currants -
3/4 lb Sugar Sifted - cut small 1/4lb ? citron 1/2 lb lemon Peel
? Cassia
4 cloves
1/2 - ? ??
2 glasses of brandy
mix well together , put it close down and keep it for ?

Miss Gillis?

Baked tomatoes
8 or 10 tomatoes, pepper & salt to taste 2 oz of butter-bread crumbs. take off the
stalks from the tomatoes [crossed out "pepper and salt to taste"] cut them into
thick slices, and put them into a deep baking dish; add a [plentiful?] seasonings
of pepper and salt, and butter in the above preperation, cover the whole with bread
crumbs, drop over [head?] a little melted butter; bake in a moderate overn from 20
minutes to half and hour and serve very hot. this is nice with all roast meat. The
timatoes instead of being cut in slices, may be baked while, but they will take
rather longer time to cook.

6 tomatoes, bread crumbs, butter, cayenne and salt

Bake tomatoes whole, then scoop out a small hole at the top; fry the bread-crumbs,
onion ? and file the holes with this as high up as possible; then brown the
tomatoes with a salamander or in an oven, and take care the skin does not break. 20
minutes to cook.

To make forced
choose the tomatoes as nearly the same size as possible' plunge them for one minute
into boiling water; take them out
remove the skin, cut out a round piece from the stalk and; season with pepper and
salt, insert an egg spoon, & carefully remove the pips, fill up the space left with
force meat and spread it thinly like a paste over each tomato. cover the tomatoes
with fine [raspings?], & fry in the oil for 8 minutes over a feirce fire, or bake
for 12 minutes. they are delicious.

Stewed tomatoes
Slice the tomatoes in a tined saucepan, season them with pepper & salt, place small
pieces of butter on them. cover the lid down closely, and stew 20 minutes, or until
the tomatoes are [*writes "are' twice] perfectly tender, also the vinegar, stir two
or three times and serve with any kind of roast meat with which they [will?] be
found a delicious accompaniment.

Tomato Sauce, for hot or cold meats-

put tomatoes when perfectly ripe, into an earthen jar; and set it in an oven when
the bread is drawn, till they are quite soft; then seperate the skins from the
pulp, mix this with capsicum - vinefar, and a few cloves of garlic pounded, which
must both be [proportionate?] to the quantity of such. Add powdered ginger & Salt
to you taste, some white vinegar & Cayenne may be used instead of Capsicum vinegar.
Keep the
mixture in small wide-mouthed bottles, well corked, and in a dry cool place.

Tomato Ketchup
To half a bushel of skinned tomatoes add one quart of good vinegar, one pound of
salt, 1/4 pound black peppers, 2 ounces African cayenne, 1/4 pound of allspice, one
ounce of cloves, three boxes of mustard, 12 cloves of garlic, 6 good onions, two
pounds of brown sugar. Boil this for three hours constantly stirring to keep from
burning; when
cool, strain and bottle for future use. It will improve by age & give a Zest to
appetite.

Mm Wolcotts Ketchup
Halve your tomatoes, place them in a firkin, with a layer of salt between each
layer of tomatoes. let them stand overnight. In the morning put on and boil one
hour; then take from the fire and strain; season as for other ketchup.

Tomato Omelet
One quart of tomatoes, chopped finely (after the skin is removed) and put into a
Saucepan with two finely chopped onions, a little butter, salt, and pepper, one
cracker pounded finely, cover tight and let it simmer about an hour. Beat five eggs
to a froth, have your griddle hot; grease it well. Stir your eggs into the tomato,
beat together, and pour into the griddle, brown on one side, fold and brown on the
other.
To be served hot.

Lemon Cake
1 Cup of Sugar
1 " of flour
3 Tablespoonfuls of melted butter
3 Eggs Whites & Yolks beat Seperately
3 Tablespoonfuls of Milk
quarter of a teaspoon of soda
1 teaspoonful of Cream of Tarter

[mostly illegible]

1 Lemon ? & ?
1 cup of Sugar
2 eggs beat all together
and ? ? ??

???ish Pudding
hald a pint of ?(ink missing) 3 quarters of a pint of ?(ink missing) half a pint of
? ? half a pound ? ? Juice of 2 Lemons peel of the ? ? them ? ounce of Isinglass
Mi?? & ?? them strain into a mould
??

Frozen Fruit Salad

Cut in small bits the fruit - ? one can each, of pineapple, white cherries, pears &
peaches. mix prepared fruit, the juice from the cans, two oranges, & the f??th of a
grapefruit, cut in bits, two cups of mayonnaise & the ? of [cream?] whipped. ? into
the can of ? together &
[next page]
freeze, stirring crank ? ?; pack the frozen mixture in ?-? moulds, & let stand in
ice & salt [two hour?]. ?, Cut in clices, on Lettuce leaves. this ? will Serve 35
people - you can serve it on ? 4 hours instead of putting / the ?.

https://archives.novascotia.ca/cooking/results/?Search=Uniacke&SearchList1=1