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Capital Brownies – 1905
These incredible homemade brownies are soooo rich and moist, with fudgy insides and a walnut crunch. Once you’ve tasted them, you’ll be making them on repeat.
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Sponge Cake Lemon Pie – late 1800’s/early 1900’s
This light and airy pie features a creamy, lemony custard base with a fluffy, sponge-like topping, all inside a buttery pie crust. This humble pie is easy to make and has a delightfully unique texture that you’ll fall in love with.
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Brandy Sauce for Plum Pudding – 1882
Butter, brown sugar, and brandy are all it takes for this simple, indulgent sauce that’s perfect poured over a Figgy Pudding or Plum Pudding.
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Reverend Mother’s Blueberry Pudding – 1883
A beautiful summer pudding, and by pudding I mean the English type consisting of a dense cake and a sweet buttery sauce. It doesn’t get more yummy than this! The pudding is made with wild blueberries, and it’s topped with a sweet and tangy lemon sauce. Gorgeous!
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Broadway Salmon Loaf – 1912
Elevate your canned salmon with this amazing steamed salmon loaf… it’s full of flavour, has a marvelous texture, and is delectably moist. Served cold, it’s a lovely summer recipe, especially paired with a salad or new potatoes. Let’s bring back the salmon loaf!!!
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Fried Parsnips – 1903
We should all be eating more parsnips – they’re an underrated and often overlooked root vegetable, and are packed with Vitamin C and antioxidants. I typically roast my parsnips, but this tasty side dish is gorgeous! (Of course it is… lots of butter!)
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Lemon Sauce – 1883
This sauce is sweet and lovely on ‘Reverend Mother’s Blueberry Pudding’, but would also be delicious on ice cream, or on a bowl of summer berries.
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Rich Short Crust – 1882
This pastry is easy to work with, and has a delicate flavour, resembling shortbread. It is less fragile and flaky than some recipes, and works particularly well for fresh fruit pies, because it does not tend to soak and become soggy from the juices as readily. This is a delightful crust for the ‘Whortleberry Pie’.
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Miss Beecher’s Strawberry Ice Cream – 1858
This strawberry ice cream is one of the best I have ever tasted – it’s creamy with a rich berry flavour. I paired it with Angel Food Cake as a summer dessert treat.
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Karn’s Pastry – 1903
This is a light and buttery pie crust, perfect for berry pies of all sorts as it stays surprisingly crisp on the base.
the prog basket
Exploring our Canadian culinary past through tested and proven 'receipts' (recipes)
the prog basket 