This would be a very unique recipe to see in a cookbook today, unless it was in a big game cookbook. Although back in 1907, this would not be as unlikely to see. Hunting big game would be more likely back then and possibly necessary to survive. The main ingredients listed are moose meat as well as port wine, salt, pepper, onions, garlic, red currant jelly and cayenne. This are all common ingredients and wouldn’t be that hard to acquire. We can learn a lot about Canadian history from this recipe because Canadians had to hunt large game and were still hunting or at the least still buying large game to consume. This would have been passed down to some generations that will still go out hunting and then eat what they kill during the season. 

The unique part of this recipe is that it is actually a copy of an American seafood dish created by Ben Wenberg, which was made and became popular at the Delmonico’s Restaurant in New York City. This is a copy of that recipe, but it fails to include Ben Wenbergs “secret” ingredient which was cayenne pepper. This is surprising since many of the other recipes in the book contain cayenne pepper powder. It is also a very unique recipe because it includes sherry which is a fortified wine made from white grapes. In this recipe it says to soak the lobster in the sherry beforehand for 15 minutes. 

This recipe shows that Lobster was a large part of diets on the eastern part of Canada and North America as a whole. Seeing as they are right on the Saint John river as well as very close to the Bay of Fundy, fish and seafood would be one of the most accessible meats in this area. This can also show the American influence on Canadian already. Seeing as this was dish that originated in New York City and had made its way up to Fredericton, we know that there was access to the American food and culture.