With ready access to the Atlantic Ocean, lobster was easy to find in Fredericton. The components included in this recipe for "Lobster Cutlets" include lobster, salt, ground cayenne, tabasco, nutmeg, egg yolk, lemon juice, and chopped parsley. These are all common ingredients in seafood dishes and were not difficult to obtain during that era. After combining the ingredients, the instructions call for frying the mixture as croquettes before adding the finishing touch of inserting a lobster claw’s small tip into each croquette. The recipe is not overly complicated and tells us about some of the typical dishes consumed in New Brunswick in the early 1900s. The recipe takes full advantage of the fishing industry in New Brunswick by including lobster as the key component of the dish.
This recipe for "Winter Salad" calls for various vegetables, including beets, cabbage, celery, and carrots. The only other required ingredients are vinegar, mustard, allspice, and pepper. This recipe is meant to last upwards of two months and could be used on multiple occasions. Building the salad should not take long; all that is necessary is chopping and boiling some vegetables. Then, boil vinegar, allspice, and pepper, and then while hot, pour over the chopped and boiled vegetables. After that, the product must sit in a stone jar for three days before serving. This recipe is not something to be created with the intention of consuming on the same day; it is meant to remain covered and eaten at a time when supplies of fresh food are low. This recipe shows how residents of New Brunswick took advantage of the bounty produced by the local agricultural industry and found ways to preserve it so that it could be enjoyed for a long time.