Seaward Inn Logo

42 Marmion Way
Rockport, MA 01966

Visit us on Facebook

Anne Cameron’s famous Cooks’ Book

Pierre Tells All! The Cooks' Book from the Kitchen of the Seaward Inn

Our third printing of “The Cooks’ Book” is available for sale at the front desk and in our gift shop. We are also happy to mail it to you. Have a sneak peak to stir up your appetite.

Blueberry Pancakes

Put in a mixing bowl and beat lightly:

3/4 cup (1-1/3 dl) milk
2 tablespoons (30 ml) melted butter
1 egg

Sift together:

1 cup (140 g) flour
2-1/2 tablespoons (12.5 ml) baking powder
2 tablespoons (30 ml) sugar
1/2 teaspoon (2.5 ml) salt

Add milk mixture all at once. Stir just enough to dampen the flour. Add extra milk to make the batter about as thick as heavy cream. Reserve 1/4 cup (35 g) flour. Dredge 1/2 cup (1 dl) of blueberries and add to batter.

Buttermilk Pancakes

Use buttermilk instead of milk. Use 1/2 teaspoon (2.5 ml) soda and 1/2 teaspoon (2.5 ml) baking powder. For lighter pancakes, seperate egg and beat egg whites until stiff. Use egg yoke as directed above. Fold egg whites in last.

Pompadour Pudding


In small saucepan, blend together:

1 square (28 g) melted chocolate
2 tablespoons (30 ml) milk
6 tablespoons (90 g) sugar
Set aside to cool.

On top of double boiler, combine, using wire whisk:

1/3 cup (75 g) sugar
1/8 teaspoon salt
2 tablespoons (30 ml) cornstarch

Add gradually:

2 cups (1/2 L) milk
2 egg yolks, slightly beaten Cook over boiling water for 10 minutes,
or until thickened, stirring constantly.


1/2 teaspoon (2.5 ml) vanilla
Fill custard cups two-thirds full.
Beat until stiff:
2 egg whites

Fold into chocolate mixture. Pour over custard and bake in preheated 325 ¡ F (165 ¡C) oven until topping puffs or cracks a little, about 10 minutes. Serves 4 5.

To add yolks to a hot mixture:

Beat the yolks and add a little of the hot mixture, stirring constantly and thoroughly; then add this to the rest of the hot mixture. Continue stirring until it thickens. Be careful not to over cook.

Haddock Chowder

Have a butcher skin and fillet a 4 pound haddock. Ask for bones and head to be used for stock. Place a rack in bottom of kettle. Break up bones and cover with 2 cups of water and 1 tablespoon of salt. Simmer for 10 minutes, drain and reserve broth.

Cook until tender but still firm:

3 cups diced potatoes - in fish broth to cover (about 1 pound - 450 g)
Bake fish fillets in buttered shallow pan at 325 ¡ F (1650C) for 10 minutes or until fish flakes easily. When cool, flake fish and add to potatoes.


5 cups (1 1/4 L) scalded milk
1 cup (1/4 L) evaporated milk
2 or 3 tablespoons (30 to 45 ml) pork
add onion mix, salt and pepper to taste
Heat, but DO NOT boil.

Add gradually:

1 tablespoon (15 ml) cornstarch dissolved in
1/2 cup (I dL) milk

Cook until slightly thickened. Serve with pilot crackers, tossed green salad and dill pickles for delicious lunch or supper menu.

Seaward’s Pork Chops

Combine and cover bottom of baking dish:

1/3 cup (3/4 dL) brown sugar
3/4 teaspoon (7.5 ml) salt
1/8 tablespoons (22.5 ml) lemon juice
1/3 cup (3/4 dL) chilli sauce
1/3 cup (3/4 dL) water
1 medium onion, chopped fine

Trim excess fat from 6 pork chops cut about 1 " thick. Dip chops in seasoned flour, then in evaporated milk and on one side in seasoned bread crumbs. Arrange chops in baking dish, crumb side up. Cover tightly and bake in preheated oven at 350¡ F (180¡ C) for 1-1/2 hours or until tender. Remove cover the last 20 minutes so that crumbs will brown. Check from time to time to see if more liquid is needed and add tomato juice. Serve with lemon buttered broccoli and mashed potatoes.