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Food, Drink and the Pleasures of Eating in Old-Time Nova Scotia

The Nova-Scotia Almanack

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Modern Method

A Common Cake
¾ lb. flour
½ lb. butter
4 oz. sugar
4 eggs
½ oz. caraways
1 glass white wine
Beat it well and bake in a quick oven.

Modern Adaptation:
3 cups flour
½ pound butter (soften in microwave for 15-20 seconds)
½ cups sugar
4 eggs
Caraway seed
6 oz. white wine
Grease and flour a 9-inch round cake pan.
In large bowl, cream softened butter and sugar. Mix well. Whisk eggs individually until frothy and then add one at a time of mixture. Add wine.
In another bowl sift flour and then add caraway seed. Mix ingredients with butter and sugar mixture.
Put in 9” round cake pan and bake for 75 minutes at 375 F.

The Nova-Scotia Almanac 1820 by Pythagoras includes a "Collection of Highly Approved and Valuable Receipts, for Domestic Economy" with recipes for soups, cakes, wines, preservatives, and pickles.

Page 1: Good family Soup, A la mode Beef, Nutritious Broth, Beef Tea

Page 2: Good Pound Cake, Common Cake, Red Currant Wine, Orange Wine, Ginger Wine, Blackberry Wine, British Champagne

Page 3: Excellent Punch, Cherries in Brandy, Cherry Jam, Currant Jam, Black or Red Currant Jelly, Raspberry Jam, Peppermint Drops, to keep Currants, Excellent Stomachic

Page 4: Excellent Stomachic, White Wine Whey, Barley Water, Red Cabbage Pickles, Walnuts Pickles, Young Cucumbers Pickles, Walnut Ketchup, Mushroom Ketchup

Date: 1820

Reference: Library Nova Scotia Archives  Microfilm 3290

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