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Banner: Bon Appétit! - A Celebration of Canadian Cookbooks
Banner: Bon Appétit!
IntroductionSearch CookbooksEducational Resources		 Canada's First CooksThe Pioneer KitchenRevolutions In The KitchenThe Culture Of Cooking

The Pioneer Kitchen

The Atlantic Provinces | Central Canada: Quebec | Central Canada: Ontario | The West

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 Source

  

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 Source

  

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 Source

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 Source

  

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 Source

  

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 Source

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 Source

  

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 Source

  

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 Source

Mildred Trueman and Stuart Trueman. Favourite Recipes from Old New Brunswick Kitchens. Willowdale, Ont.: Hounslow Press, 1983
The Atlantic Provinces 1 | 2
IntroductionCanada's First CooksThe Pioneer KitchenRevolutions In The KitchenThe Culture Of Cooking
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Created: 2005-06-28
Updated: 2005-06-28
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