Acadians had two basic styles of cooking in Acadia ... frying and boiling.  The black, cast iron cauldron was a necessary kitchen implement.  Salt pork, wild game, and shellfish required a lot of boiling.  Turnip and cabbage were also boiled, often together in soupe de la toussaint ... a popular dish in the winter. 
        Just about the only thing they fried was fish.  The common fish in Acadia, shad and gaspereau, were usually fried in bear oil.  Butter was rare in Acadia. 
        About the only thing that was baked was bread.  Major meals usually saw mixed-grain or whole wheat bread.  Visitors in the 1700s noted that the bread were eaten with maple syrup (made locally) and molasses.  (The Founding of New Acadia, Brasseaux, p. 133-4)

     Take 7 Pounds of good spruce & boil it well till the bark peels off, then take the spruce out & put three Gallons of Molasses to the Liquor & and boil it again, scum it well as it boils, then take it out the kettle & put it into a cooler, boil the remained of the water sufficient for a Barrel of thirty Gallons, if the kettle is not large enough to boil it together, when milkwarm in the Cooler put a pint of Yest into it and mix well. Then put it into a Barrel and let it work for two or three days, keep filling it up as it works out. When done working, bung it up with a Tent Peg in the Barrel to give it vent every now and then. It may be used in up to two or three days after. If wanted to be bottled it should stand a fortnight in the Cask. It will keep a great while.