Nova Scotia Archives

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


Apple Cake

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Modern Method

Apple Cake
2 cups dried apples
2 cups molasses
2 eggs
1 cup butter
1 cup sour milk [sour milk by adding a little vinegar and let stand as you assemble other ingredients]
2 teaspoons soda
4 cups flour
Spices [1 tsp. each of cinnamon, nutmeg and ginger]
Take 2 cups dried apples, stew enough to cut easily, chop about as fine as raisins and boil them in 2 cups of molasses, till prese ??? through; drain off the molasses for the cake, then add 2 eggs, one cup butter one cup sour milk, two teaspoons of soda, 4 cups flour, spices of all kinds. Add the apples the last thing.

Modern Adaptation:
Grease and flour a 9-inch pan. Use an enamel, metal or glass bowl for mixing bowl. Cut dried apples before stewing, bring molasses and apples to a boil and then boil for several minutes. Remove apples using a slotted spoon to another bowl. Mix dry ingredients (sifted flour, soda and spices). Then add beaten eggs, molasses, and softened butter. Mix well. Add apples last and mix well.
Bake for approximately 60 minutes or until done.

Militia books are a most unlikely place to find recipes but Nova Scotia Archives has hand written recipes in a Military Order Book and in a published Militia Laws book. The Military Order Book, Horton, Kings County, Nova Scotia Militia, 1812-1829, contains recipes for Cornwall cake, ginger snaps, sugar snaps, fruit cake, mince pie, apple cake, bread pudding and many others following the last militia entry in 1829.

Date: ca. 1830

Reference: Nova Scotia Military Nova Scotia Archives  RG 22 vol. 13