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ARCHIVED - Bon appétit!
A Celebration of Canadian Cookbooks

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History of Canadian Cookbooks

The Pioneer Kitchen

The Atlantic Provinces

1 | 2
Cover of cookbook, FROM THE HEARTH: RECIPES FROM THE WORLD OF 18TH-CENTURY LOUISBOURG, featuring a colour illustration of a woman cooking at a fireplace
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Page 8 of cookbook, FROM THE HEARTH: RECIPES FROM THE WORLD OF 18TH-CENTURY LOUISBOURG, with part of an introductory text entitled METHODS AND RECIPES
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Unumbered page of cookbook, FROM THE HEARTH: RECIPES FROM THE WORLD OF 18TH-CENTURY LOUISBOURG, featuring a drawing of three women preparing food at a table
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Hope Dunton and A.J.B. Johnston. From the Hearth: Recipes from the World of 18th-Century Louisbourg. Sydney, N.S.: University College of Cape Breton Press, 1986

The staff at the re-creation of Fort Louisbourg in Nova Scotia learned how to cook as the early settlers did, using only the utensils and food that were available at that time. "Obviously a hearth is not the same as a modern stove, but with practice you learn the required tricks" (p. 8).

Cover of cookbook, OUT OF OLD NOVA SCOTIA KITCHENS…, featuring a drawing of a woman sitting in front of a kitchen hearth preparing food and rocking a baby in a cradle with her feet
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Page 138 of cookbook, OUT OF OLD NOVA SCOTIA KITCHENS…,with recipes for Irish Moss Blanc Mange and a text on how to make Calf's Foot Jelly
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Page 139 of cookbook, OUT OF OLD NOVA SCOTIA KITCHENS…, with drawings of 17th- and 18th-century cooking utensils and recipes for Lemon Sauce and Chocolate Sauce
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Marie Nightingale. Out of Old Nova Scotia Kitchens: A Collection of Traditional Recipes of Nova Scotia and the Story of the People Who Cooked Them. [Halifax]: Nimbus, 1970

A collection of recipes representing Nova Scotia's multicultural early history, including the food of the Mi'kmaq, Acadians, Germans, English, Scots, Irish and Africans.

Cover of cookbook, FAVOURITE RECIPES FROM OLD NEW BRUNSWICK KITCHENS, featuring a photograph of a food-covered table
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Page 170 of cookbook, FAVOURITE RECIPES FROM OLD NEW BRUNSWICK KITCHENS, with recipes for Choke-Cherry Wine, Corned Ham, Yeast, Brine for 100 Pounds of Pork or Beef, and Vinegar
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Page 171 of cookbook, FAVOURITE RECIPES FROM OLD NEW BRUNSWICK KITCHENS, with recipes for Firm Strawberries, Hard-boiled Eggs, and four methods of preserving eggs
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Mildred Trueman and Stuart Trueman. Favourite Recipes from Old New Brunswick Kitchens. Willowdale, Ont.: Hounslow Press, 1983
The Atlantic Provinces  1 | 2
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Date Created: 2005-06-28
Date Modified: 2005-06-28

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