Tag: historical
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Red Currant and Raspberry Tart – 1823
Nothing says summer like baking fresh, seasonal berries into a pie. This red currant and raspberry tart absolutely screams summer – it’s tart and sweet and fresh and buttery – and is dreamy topped with fresh whipped cream. With red currant and raspberry season in full swing, these berries seem destined to be enjoyed together!
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Peach Shortcake – 1909
Love strawberry shortcake? Then you’re going to absolutely adore this Peach Shortcake. Beautiful biscuits topped with juicy peaches, and sweet whipped cream – it’s a summer treat and extra delicious when it’s prime peach season.
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Backwoods Pie – 1913
This Backwoods Pie tastes classically Canadian as it’s full of maple syrup, warm spice, brown sugar, and butter. Yes, it’s rich and sweet and indulgent, but you’ll relish every bite.
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Cauliflower Supper Dish – 1882
You’ll never chop your cauliflower into florets again! Impress your guests with this whole cauliflower topped with a gorgeous creamy sauce, cheese, and bread crumbs, and then baked in the oven. It’s heaven on earth – tender, crispy and cheesy – and so easy to make.
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Mrs. Stewart’s Potato Puffs – late 1800’s
You can’t go wrong with potatoes… they are the ultimate comfort food. These light and airy potato puffs are extra special, make a pretty side dish, and will be a welcome (and fun!) addition to your dinner table. With simple ingredients, these puffs are a breeze to whip up, and are excellent topped with butter…
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Dr. Chase’s Cider Cake – 1868
This sweet and spicy Cider Cake is like a warm hug. Make this in loaf form or in baby bundt tins – either way it’s lovely. Enjoy it with a caramel sauce, or with maple syrup drizzled over it, or simply with a dusting of sugar.
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Raisin Bread – 1915
There’s something really comforting about raisin bread – especially when it’s fresh from the oven and spread with butter. You’ll love the texture combo of plump raisins with crunchy walnuts, and the delicate spices in this lovely bread.
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Cocoanut Tarts Bertha – late 1800’s
Coconut tarts are pretty amazing, and cococut tarts with raspberry jam in them are out of this world.
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Corn Soup – late 1800’s
A simple and oh-so-tasty corn soup that will warm your soul. Made with a tin of canned corn, this recipe comes together quickly and is full of creaminess and flavour. Dress it up or dress it down, this is one delicious soup!
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Cheese Soufflé – 1915
Don’t let the name scare you. Soufflés are actually pretty simple to make, and this savoury Cheese Soufflé is absoutely dreamy. Eggs are the key ingredient, but the cheese makes these extra rich and creamy. Perfect for brunch with fresh fruit, or for supper with a salad and fresh bread.
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