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Early Canadian Cookbooks Online Blog

Early Canadian Cookbooks Online Blog. Tuesday, March 26, 2013. In another of Traill's books, The Backwoods of Canada. It is apparent that settlers used berries for a variety of dishes. The cookbook from which today's recipe is taken, The Cook Not Mad. Currant and Raspberry Tarts. For a tart, line the dish, put in sugar and fruit, lay bars across and bake. SIX RECEIPTS FOR MAKING. Puff paste for Tarts. Adapted from The Cook Not Mad. 1 1/2 cups all purpose flour. Water, if needed. 2 - 3 cups raspberries (i...

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Early Canadian Cookbooks Online Blog | canadiancookbooksonline.blogspot.com Reviews

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Early Canadian Cookbooks Online Blog. Tuesday, March 26, 2013. In another of Traill's books, The Backwoods of Canada. It is apparent that settlers used berries for a variety of dishes. The cookbook from which today's recipe is taken, The Cook Not Mad. Currant and Raspberry Tarts. For a tart, line the dish, put in sugar and fruit, lay bars across and bake. SIX RECEIPTS FOR MAKING. Puff paste for Tarts. Adapted from The Cook Not Mad. 1 1/2 cups all purpose flour. Water, if needed. 2 - 3 cups raspberries (i...

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Early Canadian Cookbooks Online Blog | canadiancookbooksonline.blogspot.com Reviews

https://canadiancookbooksonline.blogspot.com

Early Canadian Cookbooks Online Blog. Tuesday, March 26, 2013. In another of Traill's books, The Backwoods of Canada. It is apparent that settlers used berries for a variety of dishes. The cookbook from which today's recipe is taken, The Cook Not Mad. Currant and Raspberry Tarts. For a tart, line the dish, put in sugar and fruit, lay bars across and bake. SIX RECEIPTS FOR MAKING. Puff paste for Tarts. Adapted from The Cook Not Mad. 1 1/2 cups all purpose flour. Water, if needed. 2 - 3 cups raspberries (i...

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canadiancookbooksonline.blogspot.com

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Early Canadian Cookbooks Online Blog: February 2013

http://www.canadiancookbooksonline.blogspot.com/2013_02_01_archive.html

Early Canadian Cookbooks Online Blog. Sunday, February 3, 2013. How To Digitize Old Books. Before I had the chance to digitize a cookbook myself, I was curious about how libraries and archives actually complete the process. I decided to document my experience, so now you can learn about digitization too! In this image, you can see that I am browsing the catalogue online and filling out an item request form for the Archives and Special Collections. I've written down a request for The Cook Not Mad. Now tha...

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Early Canadian Cookbooks Online Blog: Raspberry Tart (1831)

http://www.canadiancookbooksonline.blogspot.com/2013/03/raspberry-tart-1831.html

Early Canadian Cookbooks Online Blog. Tuesday, March 26, 2013. In another of Traill's books, The Backwoods of Canada. It is apparent that settlers used berries for a variety of dishes. The cookbook from which today's recipe is taken, The Cook Not Mad. Currant and Raspberry Tarts. For a tart, line the dish, put in sugar and fruit, lay bars across and bake. SIX RECEIPTS FOR MAKING. Puff paste for Tarts. Adapted from The Cook Not Mad. 1 1/2 cups all purpose flour. Water, if needed. 2 - 3 cups raspberries (i...

3

Early Canadian Cookbooks Online Blog: March 2013

http://www.canadiancookbooksonline.blogspot.com/2013_03_01_archive.html

Early Canadian Cookbooks Online Blog. Tuesday, March 26, 2013. In another of Traill's books, The Backwoods of Canada. It is apparent that settlers used berries for a variety of dishes. The cookbook from which today's recipe is taken, The Cook Not Mad. Currant and Raspberry Tarts. For a tart, line the dish, put in sugar and fruit, lay bars across and bake. SIX RECEIPTS FOR MAKING. Puff paste for Tarts. Adapted from The Cook Not Mad. 1 1/2 cups all purpose flour. Water, if needed. 2 - 3 cups raspberries (i...

4

Early Canadian Cookbooks Online Blog: How To Digitize Old Books

http://www.canadiancookbooksonline.blogspot.com/2013/02/test-2.html

Early Canadian Cookbooks Online Blog. Sunday, February 3, 2013. How To Digitize Old Books. Before I had the chance to digitize a cookbook myself, I was curious about how libraries and archives actually complete the process. I decided to document my experience, so now you can learn about digitization too! In this image, you can see that I am browsing the catalogue online and filling out an item request form for the Archives and Special Collections. I've written down a request for The Cook Not Mad. Now tha...

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timetravelkitchen.blogspot.com

Time Travel Kitchen: June 2014

http://timetravelkitchen.blogspot.com/2014_06_01_archive.html

Sunday, June 15, 2014. Woolton Pie with Potato Pastry. A collection of recipes from the war years selected by Marguerite Patten. Woolton pie was named after the Minister of Food in WWII, Lord Woolton. It is designed to work with severe rationing, with vast amounts of vegetables, no meat, and very little wheat flour. Cooking time: about 1 hour Quantity: 4 helpings. Strain but keep 3/4 pint of the vegetable water. I halved the recipe. This is 1/2 lb. of each. Serve with brown gravy. This is at its best wit...

timetravelkitchen.blogspot.com

Time Travel Kitchen: Moorish cubbub, barley water, and carrot pudding

http://timetravelkitchen.blogspot.com/2014/06/moorish-cubbub-barley-water-and-carrot.html

Saturday, June 7, 2014. Moorish cubbub, barley water, and carrot pudding. The Cook Not Mad. Watertown, NY: Knowlton and Rice, 1831. This is apparently one of the very first American cookbooks. A year after its publication, it became Canada's very first cookbook*, but with "Canadian" instead of "American" in the title. No other changes. And a lot of it is plagiarized from other cookbooks. Anonymous apparently did not meet the industrious American ideal. And Early Canadian Cookbooks. Without falling throug...

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canadiancookbooksonline.blogspot.com

Early Canadian Cookbooks Online Blog

Early Canadian Cookbooks Online Blog. Tuesday, March 26, 2013. In another of Traill's books, The Backwoods of Canada. It is apparent that settlers used berries for a variety of dishes. The cookbook from which today's recipe is taken, The Cook Not Mad. Currant and Raspberry Tarts. For a tart, line the dish, put in sugar and fruit, lay bars across and bake. SIX RECEIPTS FOR MAKING. Puff paste for Tarts. Adapted from The Cook Not Mad. 1 1/2 cups all purpose flour. Water, if needed. 2 - 3 cups raspberries (i...

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