Canadian Cookbooks Online

On Canadian Cookbooks Online we will gradually post the cookbooks that tell us about the foods Canadians cooked, ate and shared in the past. We welcome suggestions.

Individuals and groups are invited to participate by financially sponsoring further scans of cookbooks for the project. The names of sponsors accompany each cookbook. We recommend sponsorships as holiday gifts!

Please Note: Ingredients, methods and cooking times listed in the cookbooks digitized on this website are consistent with the kitchen appliances and techniques that were in use in the period of publication of the various books. Current equipment and supplies may produce different results that are inconsistent with contemporary food safety theories. The Culinary Historians of Canada disclaim any liability in connection with the use of this information, especially for preserving.


The Home Cook Book Ladies of Toronto



Five Roses Cook Book Montreal Lake of the Woods Milling 1915


The Art of Sandwich Making 1926


New Brunswick Canada Cook Book


  • United Farmers of Canada Cookbook. United Farmers of Canada, Saskatchewan Section Limited. (Saskatoon, 1940, Driver S82.1). Available via Culinary Historians of Canada.
  • Wartime Canada: A one-stop shop for numerous WWII recipe sources, including:
    • The Victory Cook Book by Navy League Chapter IODE (Victoria, 1941, Driver B109.1)
    • Economy Recipes for Canada’s Housoldiers by Home Service Department, The Canada Starch Company, (Toronto, 1943, Driver Q284.1)
    • The Maritime Cookbook; How to Eat Well Though Rationed by Josephine Gibson (Toronto, 1943, Driver O1074.1)
    • Ration Recipes (Robin Hood Flour Mills Limited)
    • One Hundred-Portion War Time Recipes.


  • Early Canadiana Online: Full texts of several pre-1900 cookbooks published in Canada, along with several thousand other titles in all disciplines. Searchable by keyword.
  • Foods of England, an exhaustive research site that provides links to electronic versions of important cookbooks of the past available to Canadian cooks, including (among many others):
    • Acetaria: A Discourse of Sallets by John Evelyn (1699)
    • The Cook’s and Confectioners Dictionary by John Nott (1723)
    • English Housewifry by Elizabeth Moxon (1764)
    • The Art of Cookery, Made Plain and Easy by Hannah Glasse (1747)
    • A New and Easy Method of Cookery by Elizabeth Cleland (1755)
    • The Experienced English Housekeeper by Elizabeth Raffald (1769)
    • The Complete Confectioner by Frederick Nutt (1789)
    • The Art of Cookery Made Easy and Refined by John Mollard (1802)
    • A New System Of Domestic Cookery by Maria Rundell (1807)
    • The London Art of Cookery by John Farley (1811)
    • The Practice of Cookery by Mrs. Dalgairns (1830)
    • The Cook’s Oracle by William Kitchiner (1830)
    • Modern Cookery for Private Families by Eliza Acton (1845)
    • Guide to the Art of Modern Cookery by Auguste Escoffier (1903)
  • Cookbooks and Home Economics Collection: More than 3,800 downloadable and printable books from the Young Research Library Department of Special Collections at UCLA, the Bancroft Library at the University of California, Berkeley, and the Prelinger Library available through the Internet Archive, including such classics as Mrs. Beeton’s Household ManagementThe Cook’s Oracle by William Kitchiner and The Boston Cooking-School Cookbook by Fannie Farmer.
  • Bon Appétit: A Celebration of Canadian Cookbooks/Les livres de cuisine canadiens à l’honneur: An archived online exhibition produced by CHC member Carol Martin for Library and Archives Canada in 2003–04. It includes books, art and artefacts representing Canadian culinary history from aboriginal traditions to modern tastes as two searchable digitized cookbooks:
    • La cuisinière canadienne (Montreal, 1840, Driver Q1.1)
    • A revised edition of The Galt Cook Book (Toronto, 1898, Driver O58.2).
  • Newman Western Canadian Cookbook Collection: Prof. Lenore Newman of the University of the Fraser Valley has compiled a significant collection of online cookbooks dating from 1905 to 1968, including community cookbooks, publications from food companies and related ephemera like a ration card, such as:
    • Recipes for Jam-Making by Canada Food Board (1918)
    • The Secrets of Menu Variety by Canada Starch Company (ca 1923)
    • The B.C. Apple Recipe Book (1946)
    • Damsel’s Delight by Anna Friedgut Chapter of Hadassah, Regina Chapter of Hadassah (1960)
    • Dishes of the Orient by Manitoba Buddhist Association. Maya Club. Ladies’ Auxiliary (1967)
    • Field Handling of Game: How to care for wild meat to prevent spoilage, so your wife likes the flavor by Manitoba Department of Mines and Natural Resources (1967)
    • The Art of Chinese Cooking by Chinese United Church. Ling Jun Unit (1968)
  • What’s Cooking?: Nova Scotia Archives’ food history site, with 17 digitized cookbooks, including:
    • The Church of England Institute Receipt Book (Halifax, 1888, Driver NS1.1)
    • Elementary Text-book of Cookery (Halifax, 1898, Driver NS4.1)
    • The Bedford Recipe Book by the Ladies of All Saints Church Guild, (Bedford, 1910, Driver NS11.1)
    • The LaHave Cook Book by the Managers’ Auxiliary of St. John’s Church, Bridgewater, N.S. (Bridgewater, 1912, Driver NS 14.1)
    • Grand-Pré Cook Book by Ladies’ Aid of the Grand-Pré United Church (Kentville, 1939, Driver NS52.1)
    • Kitchen Army Nutrition and Receipt Book (Sydney, 1943, Driver NS56.1).
  • Feeding America: A digital collection of over 75 of the most important American cookbooks from the late 18th to early 20th centuries, based at Michigan State University Library. Several of the featured books were commonly used in Upper Canada.
  • What America Ate: An interactive website and online archive about food in the Great Depression, funded by the National Endowment for the Humanities, based on sources from the America Eats Project, which documented American eating across the country, including almost 200 community cookbooks and thousands of food-advertising materials from the 1930s.

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