Loyalist Receipts.
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1. Cream butter; gradually add sugar beating until light and fluffy.
2. Sift flour, baking powder, salt and coriander together. Add dry ingredients alternately with the sour cream and milk, beating well after each addition.
3. Pinch off pieces of dough the size of a walnut and roll into a ball. Flatten out in circles on a greased cookie sheet by using a flat bottomed glass which is first dipped in sugar. Place cookies well apart on a cookie sheet. The 2 inch (5cm) cookie will double in circumference during the baking.
4. Bake in a preheated 375°F (190°C) oven for about 15 minutes, or until edges begin to brown. Remove immediately to cooling racks.
Yield: 36 four inch cookies.
BAKED HAM WITH CRANBERRY GLAZE OR APPLE GLAZE.
Hams were imported from Philadelphia and Burlington and they were also cured locally.
George Parker purchased 4 hams on Dec. 20th 1784 and Mrs Patterson purchased 2 hams on December 24th at Charles Whitworth’s store. A number of people must have enjoyed ham dinners during the Christmas festivities! Early recipes suggest basting the ham with wine, apple or cranberry juice.
Place a precooked whole or half ham, fat side up, on a rack in a shallow roasting pan. Do not cover or add water. Roast in 325 °F (160°C) oven 12-15 minutes per pound (500g.)
Forty minutes before ham is done remove it from the oven. Score the fat of the ham by cutting in criss-cross fashion to make large diamonds. Insert whole cloves in a few of the diamonds. Prepare cranberry glaze and brush part of it over the ham. Return to the oven and baste frequently with the remaining glaze.
CRANBERRY GLAZE
1. Cook fresh cranberries to obtain the required amount of juice. Mix sugar and mustard, add the unsweetened cranberry juice. Cook over low heat until the sugar melts. Glaze ham as directed.
APPLE GLAZE
Melt jelly over low heat. Stir in apple juice and mustard. Baste ham as directed.
ROAST STUFFED SHOULDER OF LAMB
A “Good Sheep” was an important requirement in the settlements. Their wool was used for homespun coats and socks and the tallow was saved for candle making. Mutton was served more frequently than lamb.
Captain Booth listed mutton as selling for 6 pence per pound.
1. Take onion, cut 3 slices and chop the remaining for the dressing. Prepare dressing by mixing bread crumbs, chopped onions, melted butter, salt, pepper, parsley and rosemary.
2. Cut a pocket in the shoulder and fill with the stuffing. Close with skewers.
3. Season lamb well with salt and pepper. Put in baking dish and top with the onion slices.
4. Bake in 325°F(165°C) oven for 2- 2 ½ hours. Add the potatoes ½ hour before the roast is finished. Turn them once during the cooking so they will be will browned.
5. Put roast on a heated platter and serve with hot mince sauce.
Yield: 8 servings.
MINT SAUCE
1. Simmer ingredients in saucepan for 30 minutes. Do not allow to boil. Serve hot.
ROAST LEG OF LAMB
1. Trim excess fat from meat and place skin side up in a rack of roasting pan. Make small slits over the lamb and insert little slivers of garlic. Salt and pepper generously and sprinkle with oregano.
2. Melt butter, add parsley and lemon juice. Pour over the lamb. Bake at 425°F (210°C) for 20 minutes.
3. Reduce heat to 350°C (180°C); add water and quartered onion. Bake 40 minutes and add the potatoes which have been parboiled 10 minutes and then halved.
4. Bake until required doneness, medium rare, or for a total time of about 2 hours. Lamb has a better flavour if not overdone.
5. Let meat rest on heated platter for 15 minutes so it will carve easier. Serve on hot plates with pan juices.
CORN CHOWDER
John Young, the Secretary of the Provincial Agricultural Board, authored 38 Letters of Agricola which were published in Halifax in 1822. He Stated:
"The corns, which Nature has obviously designed as the chief food of man and beast, require no great skill of management; and are withal plants of firm and robust constitution."
This is a simple recipe which makes it a family favourite and provides a savoury lunch or a pleasant prelude to a winter dinner. In addition to other nutrients, corn is a good source of protein and the milk supplies all age groups with needed calcium.
1. Fry bacon in saucepan until crisp. Remove and save for garnish.
2. Add onion to fat and sauté until transparent.
3. Add boiling water and potatoes. Cook, covered, until potatoes are almost tender.
4. Add corn and seasonings. Bring to just below boiling point.
5. Add milk. Stir until well blended and heated throughout. Ladle into heated soup bowls.
2. Sift flour, baking powder, salt and coriander together. Add dry ingredients alternately with the sour cream and milk, beating well after each addition.
3. Pinch off pieces of dough the size of a walnut and roll into a ball. Flatten out in circles on a greased cookie sheet by using a flat bottomed glass which is first dipped in sugar. Place cookies well apart on a cookie sheet. The 2 inch (5cm) cookie will double in circumference during the baking.
4. Bake in a preheated 375°F (190°C) oven for about 15 minutes, or until edges begin to brown. Remove immediately to cooling racks.
Yield: 36 four inch cookies.
BAKED HAM WITH CRANBERRY GLAZE OR APPLE GLAZE.
Hams were imported from Philadelphia and Burlington and they were also cured locally.
George Parker purchased 4 hams on Dec. 20th 1784 and Mrs Patterson purchased 2 hams on December 24th at Charles Whitworth’s store. A number of people must have enjoyed ham dinners during the Christmas festivities! Early recipes suggest basting the ham with wine, apple or cranberry juice.
Place a precooked whole or half ham, fat side up, on a rack in a shallow roasting pan. Do not cover or add water. Roast in 325 °F (160°C) oven 12-15 minutes per pound (500g.)
Forty minutes before ham is done remove it from the oven. Score the fat of the ham by cutting in criss-cross fashion to make large diamonds. Insert whole cloves in a few of the diamonds. Prepare cranberry glaze and brush part of it over the ham. Return to the oven and baste frequently with the remaining glaze.
CRANBERRY GLAZE
1. Cook fresh cranberries to obtain the required amount of juice. Mix sugar and mustard, add the unsweetened cranberry juice. Cook over low heat until the sugar melts. Glaze ham as directed.
APPLE GLAZE
Melt jelly over low heat. Stir in apple juice and mustard. Baste ham as directed.
ROAST STUFFED SHOULDER OF LAMB
A “Good Sheep” was an important requirement in the settlements. Their wool was used for homespun coats and socks and the tallow was saved for candle making. Mutton was served more frequently than lamb.
Captain Booth listed mutton as selling for 6 pence per pound.
1. Take onion, cut 3 slices and chop the remaining for the dressing. Prepare dressing by mixing bread crumbs, chopped onions, melted butter, salt, pepper, parsley and rosemary.
2. Cut a pocket in the shoulder and fill with the stuffing. Close with skewers.
3. Season lamb well with salt and pepper. Put in baking dish and top with the onion slices.
4. Bake in 325°F(165°C) oven for 2- 2 ½ hours. Add the potatoes ½ hour before the roast is finished. Turn them once during the cooking so they will be will browned.
5. Put roast on a heated platter and serve with hot mince sauce.
Yield: 8 servings.
MINT SAUCE
1. Simmer ingredients in saucepan for 30 minutes. Do not allow to boil. Serve hot.
ROAST LEG OF LAMB
1. Trim excess fat from meat and place skin side up in a rack of roasting pan. Make small slits over the lamb and insert little slivers of garlic. Salt and pepper generously and sprinkle with oregano.
2. Melt butter, add parsley and lemon juice. Pour over the lamb. Bake at 425°F (210°C) for 20 minutes.
3. Reduce heat to 350°C (180°C); add water and quartered onion. Bake 40 minutes and add the potatoes which have been parboiled 10 minutes and then halved.
4. Bake until required doneness, medium rare, or for a total time of about 2 hours. Lamb has a better flavour if not overdone.
5. Let meat rest on heated platter for 15 minutes so it will carve easier. Serve on hot plates with pan juices.
CORN CHOWDER
John Young, the Secretary of the Provincial Agricultural Board, authored 38 Letters of Agricola which were published in Halifax in 1822. He Stated:
"The corns, which Nature has obviously designed as the chief food of man and beast, require no great skill of management; and are withal plants of firm and robust constitution."
This is a simple recipe which makes it a family favourite and provides a savoury lunch or a pleasant prelude to a winter dinner. In addition to other nutrients, corn is a good source of protein and the milk supplies all age groups with needed calcium.
1. Fry bacon in saucepan until crisp. Remove and save for garnish.
2. Add onion to fat and sauté until transparent.
3. Add boiling water and potatoes. Cook, covered, until potatoes are almost tender.
4. Add corn and seasonings. Bring to just below boiling point.
5. Add milk. Stir until well blended and heated throughout. Ladle into heated soup bowls.
Thank You
We are indebted to Eleanor Robertson Smith for permission to reproduce these "receipts" or recipes from her book "Loyalist Foods in Today's Recipes".
You can get a copy of her book at the Shelburne County Archives and Genealogical Society at 168 Water Street.
Eleanor is currently completing a transcription of Captain William Booth's diaries and these will be published in July, 2008 and featured at the Osprey Arts Centre on July 17th with skits, vignettes, 18th Century military drill and music. Booth was a Captain of Royal Engineers and stationed at Shelburne from 1787 to 1789, his wife is buried in a Shelburne Cemetery.
Eleanor is herself a descendant of Loyalists; Jasper Harding, James Hamilton and William Moses before they settled in the 13 Colonies were originally from Ireland, Scotland and Northern England respectively. They came to Shelburne in the 1783 and 1784 fleets.
Introduction.
This is taken verbatim from Eleanor's book:
""Receipts", as they were called in the late eighteenth century, are interesting to read but impossible to prepare without adaption. Commercial baking powder and baking soda were non-existent; eggs were pullet size; poultry and domesticated animals roamed for their own food developing muscles which required extended periods of cooking; flours, grains and sugars were much coarser than today.
This recipe collection, uses the foods consumed by the Loyalists, retains the early herb, spice and culinary combinations, has passed the test of time and has been tested and re-tested to provide you with delicious recipes for today."
The Receipts
We are indebted to Eleanor Robertson Smith for permission to reproduce these "receipts" or recipes from her book "Loyalist Foods in Today's Recipes".
You can get a copy of her book at the Shelburne County Archives and Genealogical Society at 168 Water Street.
Eleanor is currently completing a transcription of Captain William Booth's diaries and these will be published in July, 2008 and featured at the Osprey Arts Centre on July 17th with skits, vignettes, 18th Century military drill and music. Booth was a Captain of Royal Engineers and stationed at Shelburne from 1787 to 1789, his wife is buried in a Shelburne Cemetery.
Eleanor is herself a descendant of Loyalists; Jasper Harding, James Hamilton and William Moses before they settled in the 13 Colonies were originally from Ireland, Scotland and Northern England respectively. They came to Shelburne in the 1783 and 1784 fleets.
Introduction.
This is taken verbatim from Eleanor's book:
""Receipts", as they were called in the late eighteenth century, are interesting to read but impossible to prepare without adaption. Commercial baking powder and baking soda were non-existent; eggs were pullet size; poultry and domesticated animals roamed for their own food developing muscles which required extended periods of cooking; flours, grains and sugars were much coarser than today.
This recipe collection, uses the foods consumed by the Loyalists, retains the early herb, spice and culinary combinations, has passed the test of time and has been tested and re-tested to provide you with delicious recipes for today."
The Receipts
| Vegetarian Borscht | Corn Chowder | Gourmet Barley Casserole |
| Baked Sole or Haddock Fillets | Baked Ham with Cranberry or Apple Glaze | Roast Stuffed Shoulder and Roast Leg of Lamb |
| Earliest American Cookies |
| 2 | carrots, peeled and sliced | 2 |
| 1 | potato, peeled and sliced | 1 |
| 1 | onion, peeled and sliced | 1 |
| 4 | beets, cooked, peeled and sliced | 4 |
| or | ||
| 1 can | can beets | 680ml |
| 1 stalk | stalk celery, scraped, sliced | 1 |
| 1/2 cup | cup wax beans | 125ml |
| 1/4 cup | cup parsley, fresh, snipped | 50ml |
| 4 | tomatoes | 4 |
| or | ||
| 1 can | can tomatoes | 796ml |
| 1 tbs | salt | 15ml |
| 1 tbs | sugar | 15ml |
| 1 tbs | lemon juice | 15ml |
In 1795, Reverend James Munroe toured the southern townships of Nova Scotia and wrote an extensive report on them, Here is his description of the kitchen gardens of Shelburne:
"… In the Town are good gardens full of garden stuff. Roots, such as Turnip, carrot, parsenup ,onions, and cabbage but the cabbage do not answer well by reason of grub or maggot that cuts them off at the root. Sallads as lattice, Beets, parsley, Raddish. There are cucumbers, pumpkins, squashes, Mush and watermellons. Berries such as gooseBerries raseberries and currants in the greatest abundance I ever saw and of the best quality peace and Beans of different kinds are found there." Spelling is the Rev. Munroe's!
The following recipe is the “stick to your ribs” variety which utilizes some of the vegetables described by Reverend Munroe.
VEGETARIAN BORSCHT.
"… In the Town are good gardens full of garden stuff. Roots, such as Turnip, carrot, parsenup ,onions, and cabbage but the cabbage do not answer well by reason of grub or maggot that cuts them off at the root. Sallads as lattice, Beets, parsley, Raddish. There are cucumbers, pumpkins, squashes, Mush and watermellons. Berries such as gooseBerries raseberries and currants in the greatest abundance I ever saw and of the best quality peace and Beans of different kinds are found there." Spelling is the Rev. Munroe's!
The following recipe is the “stick to your ribs” variety which utilizes some of the vegetables described by Reverend Munroe.
VEGETARIAN BORSCHT.
| 1/3 cup | butter | 75ml |
| 2 | medium onions | 2 |
| 1 1/2 cups | fresh mushrooms | 375ml |
| 1 1/2 cups | pearl barley | 375ml |
| 3 | pimentos | 3 |
| 3 cups | chicken stock or bouillon cube broth | 750ml |
| salt and pepper to taste |
1. Cook beets until tender, peel and slice.
2. Place potato, carrots, celery, onion, beats, parsley in a large pot.
Cover with water. Cover pot and cook until tender. Add prepared beets. Drain and save liquid.
3. Mash vegetables in pot. Return liquid to the vegetables.
4. Add tomatoes, salt, sugar and lemon juice. Simmer, covered for 30 minutes, adding just enough water to keep vegetables covered. Taste for seasoning.
5. Serve hot or cold.
Garnish: a dab of sour cream, minced dill
Servings: 6
GOURMENT BARLEY CASSEROLE.
Barley was a popular grain with the pioneers because it grew well and when eaten in bread or broths provided a sensation of repletion. This attractive casserole makes an interesting change at dinner parties from rice and potatoes.
2. Place potato, carrots, celery, onion, beats, parsley in a large pot.
Cover with water. Cover pot and cook until tender. Add prepared beets. Drain and save liquid.
3. Mash vegetables in pot. Return liquid to the vegetables.
4. Add tomatoes, salt, sugar and lemon juice. Simmer, covered for 30 minutes, adding just enough water to keep vegetables covered. Taste for seasoning.
5. Serve hot or cold.
Garnish: a dab of sour cream, minced dill
Servings: 6
GOURMENT BARLEY CASSEROLE.
Barley was a popular grain with the pioneers because it grew well and when eaten in bread or broths provided a sensation of repletion. This attractive casserole makes an interesting change at dinner parties from rice and potatoes.
| 1 pound | sole or haddock fillets | 1/2 kg |
| juice of lemon | 1 | |
| 1/4 cup | melted butter | 50ml |
| parsley flakes, salt, pepper |
1 Melt butter in a frying pan. Sauté coarsely chopped onions and sliced mushrooms. Add barley and cook until barley is a delicate brown, stirring frequently.
2 Transfer mixture to a buttered casserole. Pour in chicken broth. Add salt and pepper. Place coarsely chopped pimentos on top. Cover and bake at 350°F (180°C) for about 60 minutes, or until barley is tender and liquid is absorbed.
Yield: 8 servings.
BAKED SOLE or HADDOCK FILLETS.
“The Haddock runs in great plenty all summer and are caught for the peoples own use, they do not export them” Reverand Munroe 1795
2 Transfer mixture to a buttered casserole. Pour in chicken broth. Add salt and pepper. Place coarsely chopped pimentos on top. Cover and bake at 350°F (180°C) for about 60 minutes, or until barley is tender and liquid is absorbed.
Yield: 8 servings.
BAKED SOLE or HADDOCK FILLETS.
“The Haddock runs in great plenty all summer and are caught for the peoples own use, they do not export them” Reverand Munroe 1795
| 1/2 cup | butter | 25ml |
| 1 1/2 cups | sugar | 375ml |
| 2 cups | flour | 500ml |
| 1 tsp | baking powder | 5ml |
| 1/4 tsp | salt | 1ml |
| 1/3 cup | commercial sour cream | 75ml |
| 1 tbs | powdered coriandar seed | 15ml |
| 2 tbs | milk | 30ml |
1 Cut fish in serving portions. Place in a single layer in greased baking dish.
2 Pour lemon juice over fish, season with salt and pepper. Add melted butter and minced parsley. Bake at 400°F (200°C) for 15 minutes or until fish flakes easily with fork.
Yield: 3 servings.
“EARLIEST AMERICAN COOKIES” or SUGAR COOKIES.
The first truly American cookbook was published in 1796, by Amelia Simmons. Before Amelia’s cookbook all the available cookbooks originated in England. Amelia introduced new terms such as “shortening” for fat and “cookies” which is from the Dutch “koekje” for biscuits.The following recipe is a slight adaption of Amelia’s “Earliest American Cookies”. Coriander was grown in the gardens of the Loyalist settlers.
2 Pour lemon juice over fish, season with salt and pepper. Add melted butter and minced parsley. Bake at 400°F (200°C) for 15 minutes or until fish flakes easily with fork.
Yield: 3 servings.
“EARLIEST AMERICAN COOKIES” or SUGAR COOKIES.
The first truly American cookbook was published in 1796, by Amelia Simmons. Before Amelia’s cookbook all the available cookbooks originated in England. Amelia introduced new terms such as “shortening” for fat and “cookies” which is from the Dutch “koekje” for biscuits.The following recipe is a slight adaption of Amelia’s “Earliest American Cookies”. Coriander was grown in the gardens of the Loyalist settlers.
| 3/4 cup | cranberry juice | 175ml |
| 1/3 cup | brown sugar | 75ml |
| 1/2 tsp | dry mustard | 5ml |
| 3/4 cup | red apple jelly | 175ml |
| 2 tbs | apple juice | 30ml |
| 2 tsp | dry mustard | 10ml |
| 1/4 cup | chopped mint leaves | 50ml |
| 1/2 cup | vinegar | 125ml |
| 1/4 cup | water | 50ml |
| 1/4 cup | brown sugar | 50ml |
| 5 pounds | shoulder of lamb | 2.5kg |
| 1 | onion | 1 |
| 2 cups | dry bread crumbs | 500ml |
| 2 tbs | butter | 30ml |
| 2 tbs | chopped parsley | 30ml |
| 1/2 tsp | salt | 2ml |
| 1/4 tsp | pepper | 1ml |
| 4 | peeled boiled potatoes | 4 |
| 1/4 tsp | rosemary leaves | 1ml |
| 5 pounds | leg of lamb | 2.5kg |
| 2 | slivered garlic cloves | 2 |
| salt and pepper | ||
| 2 tsp | oregano | 10ml |
| 1/3 cup | butter | 75ml |
| 1 | large lemon, juiced | 1 |
| 4 | parsley sprigs | 4 |
| 6 | medium potatoes | 6 |
| 1/2 cup | water | 125ml |
| 2 | onions, quartered | 2 |
| 3 | slices bacon, chopped | 3 |
| 1 | medium onion, chopped | 1 |
| 3 cups | peeled, sliced potatoes | 750ml |
| 1 can | cream style corn | 540ml |
| 2 cups | boiling water | 500ml |
| 1 tsp | salt | 5ml |
| 1/2 tsp | celery salt | 2ml |
| 1/2 tsp | pepper | 2ml |
| 1 can | evaporated milk | 385ml |
| or | ||
| 1 3/4 cups | whole milk | 425ml |