The recipe for "Braised Moose" is fairly simple. To begin, you must prepare the marinade. This is done by combining 1 cup of weak vinegar, 1 tablespoon of cinnamon, 2 bay leaves, allspice, and cloves. Then, you must tie the moose like a pot roast, and place in the marinade for two days, turning often. Once the two days has passed, you drain the marinade, add several slices of fat salt pork, water, bay leaf, cloves, thyme, and then cover. Cook for two hours (or until tender), and add sliced onions, and 1 cup of cranberry juice or vinegar for the last hour. Finally, add milk to the drippings and serve hot with the Braised Moose. This recipe is very representative of the overall theme of The Black Whale Cook Book, as the ingredients, and especially moose, were local to the region and a traditional preparation method was used. 

The "Pork Fruit Cake" recipe is a little more complicated than the recipe for Braised Moose. It involves chopping 1 pound of fat pork. Then, pour over top 1 pint of boiling water, 2 teaspoons of baking soda and cinnamon, 2 cups of sugar, 1 cup of molasses, 1 teaspoon of cloves and ginger, 1 pound of currents and raisins, ½ pound of citron peels (cut finely), 1 grated nutmeg, 1 cup of chopped nuts, ½ glass of brandy, and 4 cups of flour. Once these ingredients are combined, they must be poured into a pan lined with butter, and then cooked in a moderate oven for two hours. This recipe also fits the overall theme of the cookbook as it provides an alternative dessert for when eggs and butter were in short supply. Also, it is an example of some of the more interesting and lesser-known recipes found within the book.