Wash and pare half a pail of potatoes, taking care to remove all dark specks; throw them into a
Section: Recipe.
22 articles tagged Recipe.
Dr. Harrison, of Edinburgh, recommended the use of this root, many years ago. It possesses, he says, all the
This is a favourite dish in Canada and the States. When the grains are sufficiently swollen and beginning to
The nice dishes that can be made with apples would fill in description a small volume; such as puddings,
Among the old-fashioned settlers, the pumpkin is much esteemed for pies, and a sort of molasses, which they prepare
This useful fruit may be dried whole, or boiled down and spread on tin plates and dried, with or
Macaroni and cheese have been around together for a long time. One of the first recipes to be printed
One pound of butter, one of sugar, one pint of molasses, one teacup of ginger, three teaspoons of pearlash,
Like many early Canadian companies in the food business, the Moffat Stove Company of Weston, Ontario, published its own
Every spring, rhubarb and sorrel (close relatives, botanically speaking) are the first treasures harvested from our heritage kitchen garden.
This recipe is from Addison Ashburn’s The Family Director: or, Housekeeper’s Assistant, published at Coventry, England, in 1807. The
This historical recipe for small sweet pies was chosen by Volunteer Historic Cook, Mya Sangster, from her cookbook collection
by Bridget Wranich Like the Fish Pie recipe that appeared in The Fife and Drum, v.8, No. 3 (January
Today, bread and butter pudding have once again become popular because of their inexpensive ingredients and comforting flavour and
Historic Background A Charlotte is a lined, moulded pudding which in this case happens to be baked. Some are
Today mackeroons (now macaroons) are a meringue made with coconut, but until the mid-19th century they contained finely chopped
The origin of the word syllabub is obscure, according to the OED. Its earliest citation, from 1537, is a
This recipe was served at Fort York’s Queen Charlotte’s Birthday Ball in January. It comes from a fascimile of
The kitchens at Fort York have long been known for developing recipes (or receipts as they used to be
This recipe from the kitchens at Fort York originated with William Verrall, master of the White Hart Inn at
Here from the kitchens at Fort York is a perfect ice treat for the hot weather. It comes originally
This is one of our favourite summertime recipes. The hardest part of making this recipe is stirring – and
