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Mrs. Willson’s Salad Dressing – early 1900’s
Why make your own salad dressings? Because they are healthier, and simply taste far better than store-bought. This one is delicious, requires just a little bit of cooking, and goes beautifully with a Waldorf Salad, as a dressing for coleslaw, or can stand on it’s own as a veggie dip.
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Creamy Cabbage Salad – 1903
Coleslaw is a summer favourite of mine, and this cabbage salad is sweet and delicate with a light and airy texture. This is great for those looking for a mayo-free alternative, and the lemon gives this a beautiful flavour.
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Flannel Cakes – 1883
Flannel cakes are a type of pancake but the eggs are separated and the whites are beaten prior to incorporating them into the mix. This makes them lighter and fluffier, and extra special.
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Cream Scones – 1908
Who doesn’t love a scone!!?! These cream scones are lovely with a cup of tea and topped with your favourite jam or jelly.
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Fried Bread for Soup – 1882
These crispy croutons are a wonderful buttery addition to creamy soups. They’re so simple and will make any soup extra special.
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Hail-Storm Julep – 1876
A refreshing summer cocktail, this ‘hail-storm’ julep is a simple one that will hit the spot on a hot day (and is a great way to use up all of that fresh mint from the garden).
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Welsh Rabbit – 1834
Similar to a grilled cheese, but far better if you ask me! The Double Gloucester cheese gives this a rich, buttery, and nutty flavour…. It’s a lunchtime treat!
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Corn Bread – 1914
Cornbread is a fabulous pairing for a summer salad, or for a winter soup. It’s the perfect quick bread and is so simple to make!
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Boiled Custard Sauce – 1895
This Boiled Custard Sauce is ideal to serve over puddings, fruits, or other dessert dishes.
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Weights and Measures
Not sure what a peck is? Or a saltspoonful? Consult this conversion chart for weights and measures!
the prog basket
Exploring our Canadian culinary past through tested and proven 'receipts' (recipes)
the prog basket 