{"id":123,"date":"2011-09-10T19:55:11","date_gmt":"2011-09-10T23:55:11","guid":{"rendered":"http:\/\/culinaryhistorians.ca\/?page_id=123"},"modified":"2026-05-12T11:31:55","modified_gmt":"2026-05-12T15:31:55","slug":"canadian-cookbooks-online","status":"publish","type":"page","link":"https:\/\/www.culinaryhistorians.ca\/wordpress\/canadian-cookbooks-online\/","title":{"rendered":"Research Sources"},"content":{"rendered":"<p><strong style=\"font-size: 2.4em;\">Canadian Cookbooks Online<\/strong><\/p>\n<h3><a href=\"http:\/\/www.culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2020\/05\/Aunt-Hannas-CookBook_1918LR.pdf\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2603\" src=\"http:\/\/www.culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2020\/05\/Aun-Hann-cover-189x300.jpg\" alt=\"\" width=\"157\" height=\"250\" srcset=\"https:\/\/www.culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2020\/05\/Aun-Hann-cover-189x300.jpg 189w, https:\/\/www.culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2020\/05\/Aun-Hann-cover.jpg 451w\" sizes=\"auto, (max-width: 157px) 100vw, 157px\" \/><\/a><a href=\"http:\/\/www.canadiana.ca\/view\/oocihm.95315\/1?r=0&amp;s=6\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-2487  alignleft\" src=\"http:\/\/culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2020\/02\/La-Cuisiniere-Bourgeoise-169x300.png\" alt=\"\" width=\"133\" height=\"237\" srcset=\"https:\/\/www.culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2020\/02\/La-Cuisiniere-Bourgeoise-169x300.png 169w, https:\/\/www.culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2020\/02\/La-Cuisiniere-Bourgeoise.png 242w\" sizes=\"auto, (max-width: 133px) 100vw, 133px\" \/>\u00a0 <\/a><a href=\"http:\/\/culinaryhistorians.ca\/canadian-cookbooks-online\/new-brunswick-cook-book-1938\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-2488  alignleft\" src=\"http:\/\/culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2020\/02\/New-Brunswick-Canada-Cook-Book-183x300.png\" alt=\"New Brunswick Canada Cook Book\" width=\"146\" height=\"238\" \/><\/a><\/h3>\n<p>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.<\/p>\n<p>Individuals and groups are invited to participate by contributing scanned books or pamphlets to the project. These should be Canadian cookbooks that are in the public domain and not available elsewhere online. (Normally, in order for a publication to be in the public domain, the author must have been deceased for at least 50 years.) To ask about contributing a publication, please contact info@culinaryhistorians.ca.<\/p>\n<p><em>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.<\/em><\/p>\n<ul>\n<li>Please note that the Driver numbers supplied for Canadian cookbooks listed below refer to the listing numbers in Elizabeth Driver&#8217;s exhaustive <a href=\"https:\/\/utorontopress.com\/us\/culinary-landmarks-3\" target=\"_blank\" rel=\"noopener noreferrer\"><em>Culinary Landmarks: A Bibliography of Canadian Cookbooks, 1825-1949<\/em><\/a>.<\/li>\n<\/ul>\n<h2>Pre-1825<\/h2>\n<ul>\n<li><em>See additional resources below for links to early cookbooks published outside Canada.<\/em><\/li>\n<\/ul>\n<h2>1825-1876<\/h2>\n<ul>\n<li><a href=\"http:\/\/www.culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2021\/04\/La-cuisiniere-bourgeoise.pdf\"><strong><em>La cuisini\u00e8re bourgeoise<\/em><\/strong><\/a> by Menon (Qu\u00e9bec, 1825, Driver Q1.1). Reprint of a French edition, considered to be the first cookbook published in Canada.<\/li>\n<li><a href=\"http:\/\/www.culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2021\/04\/The-Cook-Not-Mad.pdf\"><strong><em>The Cook Not Mad, or Rational Cookery<\/em><\/strong><\/a> (Kingston, 1831, Driver O1.1). Reprint of an American edition, considered to be the first English-language cookbook published in Canada.<\/li>\n<li><a href=\"http:\/\/www.culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2021\/04\/La-cuisinie\u0300re-canadienne.pdf\"><strong><em>La cuisini\u00e8re canadienne<\/em><\/strong><\/a> (Montr\u00e9al, 1840, Driver Q3.1). Considered to be the first cookbook both written and published in Canada.<\/li>\n<li><a href=\"http:\/\/www.culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2021\/04\/frugalhousewifes00abof.pdf\"><em><strong>The Frugal Housewife&#8217;s Manual<\/strong><\/em><\/a> by &#8220;A.B. of Grimsby&#8221; (Toronto, 1840, Driver O2.1). Considered to be the first English-language cookbook both compiled and published in Canada.<\/li>\n<li><a href=\"http:\/\/www.culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2021\/04\/The-Female-Emigrants-Guide.pdf\"><strong><em>The Female Emigrant\u2019s Guide<\/em><\/strong><\/a> by Catharine Parr Traill (Toronto, 1854, Driver O5.1). The first English-language cookbook truly both written and published in Canada.<\/li>\n<li><a href=\"http:\/\/www.culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2021\/04\/Dominion-Home-Cookbook.pdf\"><strong><em>The Dominion Home Cookbook<\/em><\/strong><\/a> by A Thorough Housewife (Toronto, 1868, Driver O11.1).<\/li>\n<li><a href=\"http:\/\/www.culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2021\/04\/Household-Recipes-or-Domestic-Cookery.pdf\"><strong><em>Household Recipes, or Domestic Cookery<\/em><\/strong><\/a> by &#8220;A Montreal Lady&#8221; [Constance Hart] (Montreal, 1865, Driver Q7.1).<\/li>\n<\/ul>\n<h2>1877-1899<\/h2>\n<ul>\n<li><em><a href=\"http:\/\/www.culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2021\/04\/Directions-diverses-donnees-par-la-Rev-Mere-Caron.pdf\"><strong>Directions diverses donn\u00e9es par la Rev. M\u00e8re Caron<\/strong><\/a>, sup. g\u00e9n. des Soeurs de la Providence pour aider ses soeurs \u00e0 former de bonnes cuisini\u00e8res<\/em>. (Montr\u00e9al, 1878, Driver Q15.1).<\/li>\n<li><a href=\"http:\/\/www.culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2021\/04\/The-Home-Cook-Book.pdf\"><strong><em>The Home Cook Book<\/em><\/strong><\/a> by the Ladies of Toronto and Chief Cities and Towns in Canada, 1881 edition [first published 1877] (Toronto, Driver O20.12).<\/li>\n<li><a href=\"http:\/\/www.culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2021\/04\/Cookery.pdf\"><strong><em>Cookery<\/em><\/strong><\/a> by Amy G. Richards (Montreal, 1895, Driver Q28.1).<\/li>\n<li><a href=\"http:\/\/www.culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2021\/04\/BYPU-Cookbook.pdf\"><strong><em>B.Y.P.U. Cookbook<\/em><\/strong><\/a> by the Ladies of the Parry Sound Baptist Church (Parry Sound, 1899, Driver O89.1).<\/li>\n<\/ul>\n<h2>1900-1919<\/h2>\n<ul>\n<li><a href=\"https:\/\/www.culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2023\/12\/Galt-Cook-Book-1902.pdf\"><em><strong>Galt Cook Book<\/strong><\/em><\/a>\u00a0by Margaret Taylor &amp; Frances McNaught, revised [3rd] edition (Toronto, [1898], 1902; Driver O58.3) &#8211; The first edition of <em>The Galt Cook Book: Comprising a Large Number of Tested Recipes for the Kitchen, Dining Room and Sick Room<\/em> was \u201ccompiled and edited by a committee of the Ladies Aid Society of the Central Presbyterian Church, Galt,\u201d and published in 1898. Galt was a small town in southwestern Ontario that is now part of Cambridge in Waterloo County. The subsequent four editions credited Margaret Taylor, second president of the Ladies Aid, and Frances McNaught, fifth president, as the compilers and editors. A second edition appeared later in 1898 with revisions, such as duplicate recipes removed, others corrected, and new ones called plain, practical and common-sensical inserted. This edition is the same as the second.<\/li>\n<li><a href=\"https:\/\/www.culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2026\/03\/Kings-Daughters-Cookery-Book.pdf\"><em><strong>The King\u2019s Daughters Cookery Book, compiled by Mrs. R.B. McMicking<\/strong><\/em><\/a> (Victoria, 1904, Driver B5.1): The International Order of King\u2019s Daughters and Sons was founded in New York in 1886. Mrs. Margaret Leighton McMicking was well-known in Victoria social circles as a volunteer with many worthy organizations. \u00a0The names of the contributors to the cookbook are given with each recipe.\u00a0 Multiple recipes are supplied for East Indian soups and curries, chutneys, mincemeat, plum puddings, sponge cakes and marmalade. A Contents page is given on the last page.<br \/>\u00a0 \u00a0 \u00a0&#8220;Each recipe is plain and tried \/ And some good housewife\u2019s honest pride; \/ Some home\u2019s delight, \/ And should your effort bring no prize, \/ I\u2019ll say not where the trouble lies \u2013 t\u2019 were impolite.\u201d<br \/>\u00a0 \u00a0 \u00a0Digitization of the cookbook has been sponsored in honour of Kathleen Mackintosh, Toronto.<\/li>\n<li><a href=\"https:\/\/www.culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2026\/03\/Cobalt-Souvenir.pdf\"><em><strong>Cobalt Souvenir and Cook Book: a collection of choice tested recipes contributed and compiled by the Ladies of the Presbyterian Church, Cobalt, Ontario <\/strong><\/em><\/a>(1908-9, Driver 204.1): About half of the cookbook is devoted to recipes, and half to photographs of street scenes, shops, businesses, churches, schools, scenery, mines, Native people and activities in Cobalt where the discovery of silver just five years earlier had catapulted the town into existence in northern Ontario. The selection of recipes in all categories reflects the Anglo-Scottish-Canadian pre-World War I background of the Presbyterian Church ladies. Digitization of the cookbook has been sponsored by Susan Houston, Toronto.<\/li>\n<li><a href=\"http:\/\/www.culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2021\/04\/newgaltcookbookb00tayl.pdf\"><em><strong>The New Galt Cook Book<\/strong><\/em><\/a> by Margaret Taylor &amp; Frances McNaught, revised edition, entirely re-set (Toronto, [1898], ca 1916-20, Driver O58.5).<\/li>\n<li><a href=\"http:\/\/culinaryhistorians.ca\/canadian-cookbooks-online\/lovell-1904\"><strong><em>Meals of the Day: A guide to the young housekeeper<\/em><\/strong><\/a> by Sarah Lovell (Montreal, 1904, Driver Q54.1). Digitization sponsored by Mary Williamson.<\/li>\n<li><a href=\"http:\/\/www.culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2021\/04\/Public-School-Household-Science.pdf\"><em><strong>Public School Household Science<\/strong><\/em><\/a> by Adelaide Hoodless &amp; M.U. Watson (Toronto, 1905, Driver O86.3).<\/li>\n<li><a href=\"https:\/\/www.culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2026\/03\/Harrison-Dunnville.pdf\"><em><strong>Harrison\u2019s Calendar Cook Book 1908<\/strong><\/em> <\/a>by R.A. Harrison (Dunnville, Ontario, 1908, Driver O195.1): The original publication of this little \u201cCalendar\u201d or almanac was sponsored by R.A. Harrison, a Dunnville, Ontario, shop selling books, newspapers, magazines and stationery.\u00a0 Dunnville lies just north of the mouth of the Grand River on Lake Erie. The recipes accompany monthly tables where historical events are listed, day by day, e.g. Queen Victoria died on January 21, \u201901. Recipes for \u201cCakes, Etc.\u201d appear from January through July, \u201cPuddings, Etc.\u201d through October, and \u201cMiscellaneous\u201d (e.g. Fritters, Cheese Croquettes, Prune Shape, Beefsteak Pie) in November and December.\u00a0 Columns near the end list \u201cFoods for Dyspeptics\u201d and \u201cAntidotes of Common Poisons\u201d (e.g. remedies for Arsenic and Opium poisoning.) Digitization of the cookbook has been sponsored by Marion Magee, Toronto.<\/li>\n<li><strong><em><a href=\"http:\/\/culinaryhistorians.ca\/resources-and-links\/canadian-cookbooks-online\/culinary-landmarks-1909\">Culinary Landmarks<\/a><\/em><\/strong><em>, or Half-hours with Sault Ste. Marie housewives<\/em>, 3rd edition (Sault Ste Marie, 1909, Driver O84.1). Digitization sponsored by Elizabeth Driver.<\/li>\n<li><strong><a href=\"https:\/\/www.culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2025\/10\/Calgary-Domestic.pdf\"><em>Calgary\u2019s Domestic Science Cook Book containing only reliable recipes<\/em><\/a>, <\/strong>Prescription Druggists (Calgary, ca 1910, Driver A14.1): An early Alberta cookbook issued by a pharmacy in Calgary. The majority of the recipes are for small cakes and cookies \u2013 ideal for planning an afternoon tea. The recipes are preceded by useful tables: equivalents for foods by weight and by size, e.g. \u201ctwo cupfuls solid butter equal one pound&#8221;, with a 3-page table of cooking and baking times for \u201call manner of meats, vegetables, fish, muffins, cakes and cookies, and puddings\u201d. Surprisingly, the vegetable times are not excessive. Digitization sponsored in honour of Alan S. Harvie, and Sian, Kaitlyn and Matthew Harvie, Calgary.<\/li>\n<li>\u00a0<a href=\"http:\/\/www.culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2021\/04\/Five-Roses.pdf\"><strong><em>Five Roses Cookbook.<\/em><\/strong><\/a> Lake of the Woods Milling Company (Montreal, 1915, Driver Q79.2).<\/li>\n<li><a href=\"http:\/\/www.culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2021\/04\/The-Toronto-Cookbook.pdf\"><strong><em>The Toronto Cook Book<\/em><\/strong><\/a> by Mrs. Edwin James Powell (Toronto, ca 1915, Driver O345.1).<\/li>\n<li><a href=\"http:\/\/www.culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2021\/04\/Iroquis-Foods.pdf\"><em><strong>Iroquis [sic] Foods and Food Preparation<\/strong><\/em><\/a> by Frederick Wilkerson Waugh (Ottawa, 1916, Driver O371.1).<\/li>\n<li><a href=\"https:\/\/culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2020\/05\/Aunt-Hannas-CookBook_1918LR.pdf\"><em><strong>Aunt Hanna&#8217;s War-Time and Peace-Time Recipes<\/strong><\/em><\/a> AKA <em>Aunt Hanna&#8217;s Cook Book Compiled by the Ladies of Ward 2 Patriotic Association of Toronto<\/em> (Toronto, ca 1918, Driver O.3981). Digitized by Mark D&#8217;Aguilar.<\/li>\n<li><a href=\"http:\/\/www.culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2021\/04\/Manuel-de-cuisine-raisonnee.pdf\"><strong><em>Manuel de cuisine raisonn\u00e9e adapt\u00e9 aux \u00e9l\u00e8ves \u00e9l\u00e9mentaires.<\/em><\/strong><\/a> l&#8217;\u00c9cole Normale Classico-m\u00e9nag\u00e8re de Saint-Pascal (Qu\u00e9bec, 1919, Driver Q102.1): Updated and revised for a century, this is still considered to be the essential Quebec cookbook.<\/li>\n<\/ul>\n<p><em><strong>Pamphlets<\/strong><\/em><\/p>\n<ul>\n<li><a href=\"http:\/\/www.culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2020\/03\/Zam-Buk-Co.-Helps-to-Overcome-the-High-Cost-of-living.-Toronto-C.E.-Fulford-Ltd-1916.pdf\"><strong><em>Helps to Overcome the High Cost of Living.<\/em><\/strong><\/a>\u00a0Zam-Buk Co. &amp; C.E. Fulford Ltd. (Toronto, 1916, Driver O361.1). (Zam-Buk was a patent medicine.) Digitized by Jane Black, from the estate of her grandmother, Isobelle Margaret Hope (Black) nee Webster, who died on her 91st birthday, October 5, 2008.<\/li>\n<li><em><strong><a href=\"http:\/\/www.culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2020\/05\/How-to-Save-Sugar.pdf\">How to Save Sugar, New sugar-saving recipes for the Wartime Housekeeper<\/a>. <\/strong><\/em>Home Services Department, Canada Starch Company (Montreal &amp; Toronto, ca 1917, no Driver number). Digitized by Jane Black, from the estate of her grandmother, Isobelle Margaret Hope (Black) nee Webster, who died on her 91st birthday, October 5, 2008.<\/li>\n<\/ul>\n<h2>1920-1929<\/h2>\n<ul>\n<li><a href=\"https:\/\/www.culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2024\/04\/Cowans-Cocoa-1922.pdf\"><strong><em>Cowan\u2019s Cocoa Recipes<\/em><\/strong><\/a> (Toronto: The Cowan Company Limited [1921]. 68p. O468.1). John Warren Cowan went into the business of selling tea and coffee in Toronto in 1876, diversifying into cocoa and chocolate in 1885. By the 1890s the Cowan Company was giving out samples of cocoa and boxes of chocolate ginger at the Industrial Exhibitions in Toronto, and by the time of Cowan\u2019s death in 1904 the company products were for sale from coast to coast. In this booklet published in 1922, chocolate is recommended by the company as a healthy food for children, and ideal for invalids. An index on pages 61 to 62 lists recipes for chocolate beverages, bread and biscuits, cakes, cake fillings and icings, cookies and small cakes, desserts and custard and confections. Colour illustrations highlight various kinds of cakes, puddings and pies, and others depict a childrens\u2019 party and a picnic. Digitization of the cookbook has been sponsored by Mary Williamson in honour of Annie Aziz, Toronto.<\/li>\n<li><a href=\"https:\/\/www.culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2021\/04\/canadiancookbook00patt_0.pdf\"><strong><em>Canadian Cook Book<\/em> <\/strong><\/a>by Nellie Lyle Pattison, 1925 edition [first published 1923], (Toronto, Driver O506.3).<\/li>\n<li><a href=\"http:\/\/culinaryhistorians.ca\/resources-and-links\/canadian-cookbooks-online\/jeanne-anctil-1924\"><strong><em>350 recettes de cuisine: Les \u00e9coles m\u00e9nag\u00e8res provinciales<\/em><\/strong><\/a> by Jeanne Anctil (Montr\u00e9al, 1924, Driver Q73.3). Digitization sponsored by Amy Scott.<\/li>\n<\/ul>\n<p><em><strong>Pamphlets<\/strong><\/em><\/p>\n<ul>\n<li><a href=\"https:\/\/www.culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2026\/03\/Certo.pdf\"><em><strong>Certo Recipes for Making Perfect Jams Jellies and Marmalades<\/strong><\/em><strong> \/ <em>Recettes pour faire des confitures des gelees et des marmelades<\/em><\/strong><\/a> from Douglas Packing Co. (Cobourg, Ont., 1922. Bilingual): In 1918 Dr. Martin N. Straughn applied for a patent on the pectin Certo on behalf of the U.S. Dept. of Agriculture\u2019s Bureau of Chemistry. The product was particularly useful for preserving under-ripe fruits, and soft fruits such as cherries, grapes and strawberries that are not rich in pectin. For Canadian consumers Certo was made by the Douglas Packing Company in Cobourg, Ontario, with this the first Canadian recipe book, issued in 1922.<br \/>\u00a0 \u00a0 \u00a0The booklet is bilingual with English and French in a back-to-back format.\u00a0 There are recipes for fruits that are uncommon today such as elderberries, huckleberries, quinces and loganberries as well as apples, apricots, blackberries, blueberries, currants, grapes, oranges, peaches, pears, pineapple, rhubarb, raspberries and strawberries. The recipes call for the liquid form of Certo, and not the crystals.<br \/>\u00a0 \u00a0 \u00a0Please note that the ingredients, methods and cooking times listed in the cookbook are consistent with the kitchen appliances and techniques that were in use in the period of publication. Current equipment and supplies may produce different results that are inconsistent with contemporary food safety theories. Digitization sponsored by Betsy Aziz, Toronto.<\/li>\n<li><a href=\"http:\/\/www.culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2020\/03\/Good-Thing-to-Eat-Made-With-Cow-Brand-Baking-Soda-1924.pdf\"><strong><em>Good Things to Eat Made With Cow Brand Baking Soda<\/em><\/strong><\/a> (Montreal, 1924, Q130.1). Digitized by Jane Black, from the estate of her grandmother, Isobelle Margaret Hope (Black) nee Webster, who died on her 91st birthday, October 5, 2008.<\/li>\n<li><em><strong><a href=\"http:\/\/culinaryhistorians.ca\/canadian-cookbooks-online\/art-of-sandwich-making-1926\">The Art of Sandwich Making:<\/a><\/strong> A collection of famous \u2013 and fashionable sandwiches.<\/em> Canada Bread Co. (ca. 1926, Driver O576.1). Digitization sponsored in honour of Kathleen Mackintosh, Toronto.<\/li>\n<li><a href=\"https:\/\/culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2020\/06\/1926-Gillett-Cookbook.pdf\"><em><strong>Winke f\u00fcr den Haushalt f\u00fcr Sparsame Hausfrauen<\/strong><\/em><\/a> (Household Tips for Economical Housewives). E.W. Gillett Co. Ltd (Toronto, Winnipeg &amp; Montreal, ca. 1926, no Driver number). A trilingual publication in German, Polish and Ukrainian. Digitized by Joyce Sirski-Howell.<\/li>\n<\/ul>\n<h2>1930-1938<\/h2>\n<ul>\n<li><a href=\"https:\/\/www.culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2026\/03\/Canadas-Prize-Recipes.pdf\"><strong><em>Canada\u2019s prize recipes: This book contains the price winning recipes selected from over 75,000 received from all parts of Canada \u2013 contributed by the users of the Famous Edwardsburg Products \u2013 and which were judged, tested and approved by the Montreal Cooking School<\/em><\/strong><\/a> from Canada Starch Co. (Montreal, 1930, Driver Q177.1): In the introduction the Canada Starch Company explains that \u201cthere must be many recipes hidden away in the family kitchen, which thousands of women of Canada would be eager to have. It was this thought which prompted us to appeal to the women of Canada to contribute their favourite recipes and from these a number were selected by the judges and awards made according to their excellence.\u201d<br \/>\u00a0 \u00a0 \u00a0It is hardly surprising that all of the recipes call for one or more products of Canada Starch such as corn syrup, potato flour and Mazola oil and dressings.\u00a0 The recipes are almost universally of Anglo-Canadian origin, with presumably reliable, and certainly well tested, instructions for making breads, cakes, cookies, pastry, puddings, and some meat and fish dishes.\u00a0 There are Hot Cross Buns, Popovers, Doughnuts, Johnny Cake, Upside Down Cake (with pineapple), Ginger Snaps, Macaroons, Mince Meat, Lemon Pie, Angels on Horseback, two kinds of marmalade and 36 recipes for Candy. Perhaps more unexpected are Bismarcks (a kind of jelly doughnut, Southern Crullers, Chocolate Popcorn Balls, Diabetic Mayonnaise, Chop Suey, Curry, Chinese Onion Omelet, English Monkey and Ameri-Canuck Chicken.<br \/>\u00a0 \u00a0 \u00a0Separate sections that have been contributed by the Montreal Cooking school list kitchen utensils,\u00a0 \u201cCorrect Table Etiquette\u201d, \u201cHow to Carve\u201d, a List of Calories found in one pound of many foods, \u201cFeeding of Children\u201d, \u201cReduction or Gaining of Weight\u201d (all sensible ideas!), a week\u2019s worth of suggested menus,\u00a0 and an illustration of a maid in her uniform.<br \/>The cookbook was also published in a French-language edition. Digitization of the cookbook has been sponsored by Mary Williamson in honour of Lally Aziz, Toronto (formerly Montreal).<\/li>\n<li><a href=\"https:\/\/www.culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2026\/03\/Maple-Leaf-Canadian-Recipe-Book.pdf\"><em><strong>The Maple Leaf Canadian Recipe Book<\/strong><\/em><\/a> by Kathleen K. Bowker (London: British Columbia House, Director of Canadian Trade Publicity, ca 1931, Driver GB2.1): British housewives have been targeted by the Canadian Government, with the main object being to bring Canadian food products to their attention. \u00a0The role of Canada in the history of canned food production is described in a little essay in which we are told that the \u201cdrastic Pure Food Laws, under whose supervision all these meats are prepared and packed,\u201d inspires confidence.\u00a0 The Canadian Minister of Trade and Commerce in his introduction appeals to a \u201csentimental preference to the Canadian product over the foreign.\u201d<br \/>\u00a0 \u00a0 \u00a0The recipes, compiled by Kathleen K. Bowker who was born in Millbrook, Ontario, call for fresh, dried and canned foods such as spaghetti and macaroni and shelloni (shell-form macaroni), tomato sauce and \u2018catchup\u2019; ham, bacon, pork, veal, tongue, sausages and chicken; corn, beans and flour.<br \/>Separate chapters are devoted to Canadian Cookery, apples (dozens of varieties are listed), breakfast foods, honey, fruits (bottled or canned); scones, bread and cakes; puddings and pastry; sauces; cheeses; and cocktails calling for Canadian whisky mixed with Italian or French vermouth.<br \/>\u00a0 \u00a0 \u00a0The digitization of the cookbook has been sponsored in honour of Zel Harvie, Calgary.<\/li>\n<li><a href=\"https:\/\/www.culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2026\/03\/Master-Chef.pdf\"><em><strong>Master Chef Recipes for the Use of Bread<\/strong><\/em><\/a> by Arthur Guest (Toronto: Canada Bread Co., 1932, Driver O765.1): The author of the cookbook appears to have been a Toronto caterer living on Jarvis Street. The publisher, the Canada Bread Company, had been in business in the city since the 1880s. The booklet is aimed at housewives who would benefit from new ideas for breakfast, lunch and dinner, and by means of 100 recipes \u201cnew ways and means of using bread\u201d are suggested. Economy Family Omelette, Dutch Toast, Cold Jellied Ham Loaf, Club Sandwich, Escalloped Rarebit, Angel Pudding, Health Nut Cakes, and Mock Angel Cake are among the many colour illustrations. The final page is devoted to a table of measuring and weight equivalents. Digitization of the cookbook has been sponsored in honour of Zel Harvie, Calgary.<\/li>\n<li><a href=\"http:\/\/www.culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2021\/04\/Three-Meals-a-Day-1934.pdf\"><strong><em>Three Meals a Day, Recipe Review<\/em><\/strong><\/a><span style=\"color: #000000;\"> by Jessie Read <\/span><span style=\"color: #000000;\">(Toronto, 1934, Driver O830.1).<\/span><\/li>\n<li><a href=\"http:\/\/culinaryhistorians.ca\/resources-and-links\/canadian-cookbooks-online\/iode-halifax-1934\"><strong><em>New Cook Book of Tested Recipes<\/em>.<\/strong><\/a> Evangeline Chapter, IODE (Halifax, 1934, Driver NS43.1). Digitization sponsored by Robert Kincaide.<\/li>\n<li><span style=\"color: #000000;\"><a href=\"http:\/\/www.culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2021\/04\/Three-Meals-a-Day-1935.pdf\"><strong><em>Three Meals a Day, Recipe Review<\/em><\/strong><\/a> by Jessie Read, 2nd edition, (Toronto, 1935, Driver 0830.2).<\/span><\/li>\n<li><em><a href=\"http:\/\/culinaryhistorians.ca\/canadian-cookbooks-online\/new-brunswick-cook-book-1938\"><strong>The New Brunswick Cook Book:<\/strong><\/a> Treasured recipes collected &amp; edited by Aida Boyer McAnn, M.A. with illustrations by Mrs. Edward Hart.<\/em> (Sackville, New Brunswick, 1938, Driver NB47.1). Digitization sponsored by Jim Anderson.<\/li>\n<\/ul>\n<p><strong><em>Pamphlets<\/em><\/strong><\/p>\n<ul>\n<li><a href=\"http:\/\/www.culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2020\/10\/Celebrated-Christmas-Recipes.pdf\"><em><strong>Diary of Celebrated Christmas Recipes.<\/strong><\/em><\/a> Lake of the Woods Milling Company Limited (Winnipeg, ca 1938, Driver M102.1). Digitized by Joyce Sirski-Howell.<\/li>\n<\/ul>\n<h2>1939-1949<\/h2>\n<ul>\n<li><a href=\"https:\/\/www.culinaryhistorians.ca\/wordpress\/canadian-cookbooks-online\/united-farmers-1940\"><em><strong>United Farmers of Canada Cookbook.<\/strong><\/em><\/a>\u00a0United Farmers of Canada, Saskatchewan Section Limited. (Saskatoon, 1940, Driver S82.1).<\/li>\n<li><a href=\"https:\/\/www.culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2026\/03\/IODE-Fort-Monckton.pdf\"><em><strong>I.O.D.E. Recipe Book 1941, compiled by the Fort Monckton Chapter<\/strong><\/em><\/a> (Moncton, New Brunswick, 1941, Driver NB49.1): The Fort Monckton Chapter of the I.O.D.E. (Imperial Order of the Daughters of the Empire) was established in Moncton, New Brunswick, in 1936 and disbanded in 1996. There is a Table of Contents on p.4 listing 19 chapters including \u201cCocktails\u201d and \u201cSandwiches.\u201d Contributors of recipes to the cookbook are named. There are numerous advertisements for local shops and services throughout.<br \/>\u00a0 \u00a0 \u00a0As one might expect of a New Brunswick cookbook, the chapter titled \u201cFish and Sauces\u201d is particularly useful. Among the fresh fish addressed are salmon, halibut, shad, scallops, sole, cod, shrimp, lobster, and oysters, but look also among the \u201cSalads\u201d and \u201cLuncheons and Supper Dishes.\u201d The recipes do not yet reflect the wartime rationing of various foods that would soon come into effect.<br \/>\u00a0 \u00a0 \u00a0Digitization of the cookbook has been sponsored in honour of John Aziz, Toronto, and St. Paul, Minnesota.<\/li>\n<li><a href=\"https:\/\/www.culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2026\/03\/Jewish-recipes.pdf\"><em><strong>Book of Jewish Recipes<\/strong><\/em><\/a>, edited by Mrs. Tina Lohman. <em>The Jewish Standard<\/em> (Toronto, 1942, Driver O1051.1): The author identifies herself as a qualified dietician but otherwise nothing is known about her. An American edition was published the same year. Ms. Lohman\u2019s purpose is \u201cto provide the young and comparatively inexperienced housewife with a manual of instruction in the art of Jewish cookery, and at the same time to provide the older and experienced housewife with a compendium of more or less complicated recipes suitable for special occasions.\u201d Special chapters are devoted to Passover Recipes (p.86-95) and Purim recipes (p.96-98.)<br \/>\u00a0 \u00a0 \u00a0There is no index, but individual chapters address Appetizers, Cocktails, Meat Soups, Soups without Meat, Soup Accessories (dumplings, noodles, crutons, meat marbles, etc.), Beef (roast, pot-roasting, ground meat, meat stews, goulash, tongue, liver, pickled meat, veal), Lamb and Mutton, Poultry, Stuffings, Pastries, Puddings, Cakes and Cookies.<br \/>\u00a0 \u00a0 \u00a0Digitization of the cookbook has been sponsored in honour of Monique N. Kornell, Tucson, Arizona (formerly Edmonton), and with the permission of <em>The Jewish Standard.<\/em><\/li>\n<li><a href=\"http:\/\/www.culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2022\/05\/Working-Kate-Aitken.pdf\"><em><strong>Kate Aitken\u2019s Canadian Cook Book<\/strong><\/em><\/a> (<em>The Standard<\/em>, Montreal, 1945, Driver Q292.1). Digitized by Samantha George and volunteers at <a href=\"https:\/\/www.parkwoodestate.com\/\">Parkwood Estate National Historic Site<\/a> in Oshawa, Ontario.<\/li>\n<li><a href=\"https:\/\/www.culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2024\/04\/For-British-Brides.pdf\"><em><strong>Canadian Cook Book for British Brides<\/strong><\/em><\/a> ([Ottawa] Women\u2019s Voluntary Services Division, Department of National War Services [1945]. 36p. O1095.1) Presented as a letter of help from experienced Canadian cooks and housewives to the many young British women arriving as war brides at the end of WW2, this small illustrated cookbook is full of facts, explanations, advice, and commentary that still fascinates. The tone is wonderfully welcoming and reassuring, the information is clear and concise, and not at all patronizing. \u201cNew Ways, New Lands,\u201d and \u201cCanadian Meal Pattern\u201d are but two of many sections describing explicit differences in culinary terminology, ingredients, vegetables (squash, eggplant, broccoli, corn), measurements, shopping habits, and kitchen equipment between the two countries and cultures. Some sample statements: \u201cDon\u2019t be surprised to see marmalade being eaten with bacon (3\u20134),\u201d \u201cYou won\u2019t find any margarine here\u201d (2), \u201cPie is undoubtedly Canada\u2019s favourite dessert\u201d (4), \u201cA great deal of ground meat is sold, labelled \u2018hamburger\u2019\u201d (9), \u201cThe type of cake Canadians like best is lighter and richer than most British cakes. And how we do like icing!\u201d (25), and \u201cThe average Canadian dislikes boiled fresh meat, almost as much as he [sic] dislikes suet pudding\u201d (10).<br \/>\u00a0 \u00a0 \u00a0No one person was responsible for this fascinating social history treasure trove. It was issued by the Division of Women\u2019s Voluntary Services, under the authority of J.J. McCann, Minister of National War Services, in collaboration with the Consumer Section of the Wartime Information Board and the Department of Agriculture. The federal Division of Women\u2019s Voluntary Services* was started in autumn 1941 as part of the Ministry of National War Services (created 1940; disbanded 1948), which also included such sections as the Directorate of Censorship and the Salvage Division. Responsible for training and placing women into volunteer work across the country, the federal WVS was the main depot for many WVS centres across the country, who in turn collaborated with many community organizations to distribute ration cards, run children\u2019s nurseries, collect clothing, staff canteens, collect and allocate wool for knitting clubs, and much else. Its director was Nell West (Mrs. W. E. West; dates unknown) and, after April 1943, its associate director was Mrs Paul Hamel, a widow whose two sons were artillerymen. Manitoba-born Nell West was a teacher and then social worker who had been assistant deputy director of public welfare in Ontario during the Depression, and after the war went on to be a senior advisor to the United Nations Relief and Rehabilitation Administration, then president of the International Institute of Metropolitan Toronto. Her whole professional career was about assisting immigrants to Canada. As a Liberal Member of Parliament from 1935 to 1957, James Joseph McCann (1887\u20131961) held several Cabinet posts, including Minister of National War Services. He went on to direct the National Film Board. <em>* Not to be confused with the Women\u2019s Voluntary Services sections of the Canadian Armed Forces.<\/em> Digitization sponsored by Mary Williamson in honour of Sheila Labatt, a Canadian in Britain.<\/li>\n<li><em><a href=\"https:\/\/www.culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2026\/03\/CAVU-CLUB.pdf\"><strong>CAVU Ceiling and Visibility Club Unlimited 800 Favorite Recipes<\/strong><\/a>, <\/em>distributed by Sunland Biscuit Company (Edmonton, ca. 1945-6, Driver A105.1): The C.A.V.U. Club was a Service Club organized during the early days of the war \u201cby a group of girls connected with flying\u201d that raised funds for various Canadian and English charities. The cookbook represents \u201cthe favourite recipes used by Club Members and their friends\u201d of the Ceiling and Visibility Unlimited Club of Edmonton. World War II had just ended, and the cookbook committee wished to help \u201cunhappy mothers with a double load to carry\u201d and \u201ctheir unfortunate children who have been left fatherless.\u201d The proceeds of sales of the cookbook \u2013 it was priced at $1.00 \u2013 went entirely to the Child Welfare Fund.<br \/>\u00a0 \u00a0 \u00a0A useful Weights and Measures chart is found on p.5. The Table of Contents is arranged alphabetically under 26 headings, with separate chapters for \u201cAt Christmas,\u201d and \u201cRound the World with the Chef\u201d with multi-cultural fare such as American Texas Hash, Mexican Tortillas, Scotch Pancakes, Danish Liver Paste, Spanish Meat Loaf, Iclantic Rulla Pylsa, Costa Rican Roast Lamb, Peperkolk Dutch Bread, Lebkuchen, Ukrainian Holubchi, Russian Salad, Chow Mein, Gai Lan Soong, and Norwegian Fattig Mans Bakels. Digitized by Mary Williamson.<\/li>\n<li><strong><a href=\"https:\/\/wartimecanada.ca\/archive-categories\/recipes\" target=\"_blank\" rel=\"noopener noreferrer\">Wartime Canada<\/a>:<\/strong> A one-stop shop for numerous WWII recipe sources, including:\n<ul>\n<li>The <em>Victory Cook Book. <\/em>Navy League Chapter IODE (Victoria, 1941, Driver B109.1)<\/li>\n<li><em>Economy Recipes for Canada&#8217;s Housoldiers. <\/em>Home Service Department, The Canada Starch Company, (Toronto, 1943, Driver Q284.1)<\/li>\n<li><em>The Maritime Cookbook<\/em>; <em>How to Eat Well Though Rationed<\/em> by Josephine Gibson (Toronto, 1943, Driver O1074.1)<\/li>\n<li><em>Ration Recipes. <\/em>Robin Hood Flour Mills Limited (ca 1943, no Driver number).<\/li>\n<li><em>One Hundred-Portion War Time Recipes (<\/em>Philadelphia, 1918, but used in Canada, no Driver number).<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p><strong><em>Pamphlets<\/em><\/strong><\/p>\n<ul>\n<li><em><a href=\"http:\/\/www.culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2021\/11\/Silverwood-Dairy-recipes.pdf\">Recipes Prepared and Tested by Consumer Service Dept., Silverwood Dairies Limited<\/a> (London, Ontario, <\/em>ca. 1947, Driver O1122.1) Digitized by Joyce Sirski-Howell.<\/li>\n<\/ul>\n<h2>1950s on<\/h2>\n<ul>\n<li><em><a href=\"https:\/\/www.culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2025\/06\/Favorite-Recipes-Bishop-Gray-foe-web.pdf\"><strong>Favorite Recipes of Canadian Women<\/strong><\/a> (<\/em>Favorite Recipes Committee, Bishop Gray Convalescent Home, Edmonton, 1950s, Driver A122.1)\u00a0A small general cookbook for post-war Albertan homes, <em>Favourite Recipes of Canadian Women <\/em>is an open-minded blend of the typical, unusual, and multicultural. And yet the dedication both panders to husbands and exhibits an attitude of female self-negation that boggles the early 21<sup>st<\/sup>-century mind.\u00a0While most recipes are credited to ladies of Edmonton and Calgary, quite a few contributors hailed from Toronto, Victoria, and as far away as New Jersey. Most of the advertisements are also local to Edmonton.<br \/>\u00a0 \u00a0 \u00a0Driver notes that the title of the only copy she saw was <em>Favourite Recipes of Canadian Woman<\/em> [singular], obviously a misprint that was corrected to <em>Women<\/em> for the next printing<em>.<\/em> But misprints remain in the text, because this book\u2019s owner hand-corrected quite a few, such as \u00a0two tablespoons for two pounds of butter in Onion Soup (5). The proof reading was not well done, and the many corrections imply that the recipes were well used by its owner. Examples of unusual recipes are Mushroom and Eggplant en Casserole (46), Vegetable Marrow Lemon Butter (80) and Beet Chowder (87); and examples of national dishes are Spanish Hash (12) and Pennsylvania Dutch Apple Pie (43). Many recipes call for shrimp, crab and oysters, but fresh garlic is eschewed in favour of garlic salt. Many canned and frozen products (cream of mushroom soup; cherries; and more), brand names (Teabisk, Velveeta, Lily White Corn Syrup, etc.) and modern conveniences (waxed paper) are casually called for.<br \/>According to the dedication, the cookbook was a fundraising project for a \u201cconvalescent home in memory of the late Bishop Gray.\u201d The Right Reverend Henry Allen Gray (d 1939), first Bishop of Edmonton, built the first Anglican Cathedral of Edmonton in 1921, where the cookbook\u2019s convenor, Betsy Winspear (d 1979), was a congregant. Betsy was the first wife of Francis G. Winspear (d 1997), a very successful university lecturer and accountant with his own firm. Betsy and Francis married in 1927, and had two sons, Claude and Bill. They hosted semi-annual meetings of his managerial employees at their Vancouver Island summer home. Apparently, Betsy did all the cooking for these meetings. As with so many women of energy and social conscience who were not employed outside the home, she turned her organizational skills toward volunteerism. In 1952 she was elected first President of the Gray House Guild, a voluntary non-profit society tasked with building a home in the Bishop\u2019s memory which accepted its first residents in 1963. Since enlarged, the Guild continues to operate the Allen Gray Continuing Care Centre in Edmonton.<br \/>\u00a0 \u00a0 \u00a0Eventually Francis (with his second wife Harriet Snowball Winspear, who had been Betsy\u2019s good friend) endowed the Francis Winspear Centre for Music, home of the Edmonton Symphony, which opened in 1997. The Winspears are still a prominent Edmonton family. Digitization of the cookbook has been sponsored by Mary Williamson in honour of Eric S. Harvie, Marian Johnston Harvie, and Liah and Erin Harvie, Banff.<\/li>\n<li><a href=\"https:\/\/www.culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2026\/03\/IODE-Mitchell.pdf\"><em><strong>I.O.D.E. Cook Book, compiled and edited by members of Jean Blewett Chapter, Mitchell, Ontario<\/strong><\/em><\/a>\u00a0(1950s): The Jean Blewett Chapter\u00a0 of the I.O.D.E. (Imperial Order of the Daughters of the Empire) in Mitchell, Ontario, was named after\u00a0 the Canadian poet Jean Blewett (1872-1934). The chapter was founded on April 16, 1921, and was disbanded on the 3<sup>rd<\/sup> of February, 1993. Mitchell lies just north-west of Stratford.<br \/>\u00a0 \u00a0 \u00a0An \u201cIndex\u201d at the front lists 11 chapters: Soups; Salads and Salad Dressings; Meats and Entrees; Pickles \u2013 Relishes \u2013 Jams; Biscuits and Quick Breads; Puddings and Desserts; Cakes; Small Cakes and Cookies; Pies and Tarts; Candies, and Miscellaneous. \u00a0Recipe contributors are not named.\u00a0 Like many rural cookbooks, the chief interest is in the range of baking that characterizes its period, e.g. VitaPep Bread, Never Fail Chocolate Cake, Gum Drop Cake, Southern Upside Down Cake (with pineapple, cherries and nuts), Chinese Chews, Dad\u2019s Cookies, Hermits, Cocoanut Macaroons, and Butter Tarts. In Miscellaneous is found a basic All Purpose Mix recipe which can be used to make biscuits, dumplings, muffins, cakes, puddings, cobblers and cookies.<br \/>Digitization of the cookbook has been sponsored in honour of Virginia Skinner Harvie, Calgary (formerly of Mitchell).<\/li>\n<\/ul>\n<h2><strong>Further Cookbooks and Culinary Research Sources<\/strong><\/h2>\n<p><a href=\"http:\/\/www.collectionscanada.ca\/cuisine\" target=\"_blank\" rel=\"noopener noreferrer\">Bon App\u00e9tit: A Celebration of Canadian Cookbooks\/Les livres de cuisine canadiens \u00e0 l\u2019honneur<\/a>: An archived online exhibition produced by CHC member Carol Martin for Library and Archives Canada in 2003\u201304. It includes books, art and artifacts representing Canadian culinary history from Indigenous traditions to modern tastes, as well as two searchable digitized cookbooks:<\/p>\n<ul>\n<li style=\"list-style-type: none;\">\n<ul>\n<li><em>La cuisini\u00e8re canadienne<\/em> (Montreal, 1840, Driver Q1.1)<\/li>\n<li>A revised edition of <em>The Galt Cook Book\u00a0<\/em>(Toronto, 1898, Driver O58.2).<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p><a href=\"https:\/\/emmr.lib.unb.ca\/\" target=\"_blank\" rel=\"noopener noreferrer\" data-cke-saved-href=\"https:\/\/emmr.lib.unb.ca\/\">Borealia: The Early Modern Maritime Recipes Database<\/a>: A digital record of recipes found in archival collections throughout the Maritime Provinces. Collections can be searched by keyword, recipe type or format. A full list of documents and sources is available, with contexts on historical recipe research and scholarship.<\/p>\n<p><a href=\"http:\/\/www.canadiana.ca\/\">Canadiana.ca<\/a>: A wide array of historical texts, including books and periodicals in all disciplines, searchable by keyword. It includes such cookbooks as:<\/p>\n<ul>\n<li style=\"list-style-type: none;\">\n<ul>\n<li><em>The Peerless Cook Book<\/em> by the Ladies of Montreal&#8217;s St. James Methodist Church (ca 1888)<\/li>\n<li><em>The Molasses Cookbook.<\/em>\u00a0The Dominion Molasses Co. Ltd. (1912)<\/li>\n<li><em>The Modern Cook Book for Nova Scotia and Prince Edward Island<\/em> (ca 1917-1925)<\/li>\n<li><em>The Purity Cook-book. <\/em>Western Canada Flour Mills Co. of Toronto (ca 1932)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p><a href=\"https:\/\/archive.org\/details\/cbk\" target=\"_blank\" rel=\"noopener noreferrer\">Cookbooks and Home Economics\u00a0Collection<\/a>: 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:<\/p>\n<ul>\n<li style=\"list-style-type: none;\">\n<ul>\n<li>Mrs. Beeton\u2019s <em>Household Management<\/em><\/li>\n<li><em>The Cook\u2019<\/em><em>s Oracle<\/em> by William Kitchiner<\/li>\n<li><em>The Boston Cooking-School Cookbook<\/em> by Fannie Farmer<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p><a href=\"https:\/\/www.feastafrique.com\/digital-library\"><span class=\"html-span xdj266r x14z9mp xat24cr x1lziwak xexx8yu xyri2b x18d9i69 x1c1uobl x1hl2dhg x16tdsg8 x1vvkbs\">Feast Afrique Digital\u00a0<\/span>Library<\/a>: A collection of over 240 free-to-access books documenting the culinary heritage of West Africa, the African diaspora and African-American communities from the 1800s to the present, curated by Ozoz Sokoh.<\/p>\n<p><a href=\"http:\/\/digital.lib.msu.edu\/projects\/cookbooks\/html\/project.html\" target=\"_blank\" rel=\"noopener noreferrer\">Feeding America<\/a>: 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.<\/p>\n<p><a href=\"https:\/\/royalbcmuseum.bc.ca\/about\/explore\/centre-arrivals\/food-history-project\" target=\"_blank\" rel=\"noopener noreferrer\" data-cke-saved-href=\"https:\/\/royalbcmuseum.bc.ca\/about\/explore\/centre-arrivals\/food-history-project\">Food History Project of British Columbia<\/a>: \u201cFood packages and container labels are artifacts that reveal interesting information about the past. They are easily perishable and thus hardly survive. The digital collections of diverse food packaging here share significant stories about the food history of British Columbia.&#8221; There are five categories:<\/p>\n<ul>\n<li style=\"list-style-type: none;\">\n<ul>\n<li style=\"list-style-type: none;\">\n<ul>\n<li style=\"list-style-type: none;\">\n<ul>\n<li>Multicultural (Imported &amp; Local) Food Collections<\/li>\n<li>Dairy\u00a0Food Package Collections<\/li>\n<li>Canning and Packaging Collections \u00b7<\/li>\n<li>Libation Collections<\/li>\n<li>Menus and Catalogues Collections<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p><a href=\"http:\/\/www.foodsofengland.co.uk\/references.htm\" target=\"_blank\" rel=\"noopener noreferrer\">Foods of England<\/a>, an exhaustive research site that provides links to electronic versions of important cookbooks of the past available to Canadian cooks, including (among many others):<\/p>\n<ul>\n<li style=\"list-style-type: none;\">\n<ul>\n<li style=\"list-style-type: none;\">\n<ul>\n<li style=\"list-style-type: none;\">\n<ul>\n<li><em>Acetaria: A Discourse of Sallets<\/em> by John Evelyn (1699)<\/li>\n<li><em>The Cook\u2019s and Confectioners Dictionary<\/em> by John Nott (1723)<\/li>\n<li><em>English Housewifry<\/em> by Elizabeth Moxon (1764)<\/li>\n<li><em>The Art of Cookery, Made Plain and Easy<\/em> by Hannah Glasse (1747)<\/li>\n<li><em>A New and Easy Method of Cookery<\/em> by Elizabeth Cleland (1755)<\/li>\n<li><em>The Experienced English Housekeeper<\/em> by Elizabeth Raffald (1769)<\/li>\n<li><em>The Complete Confectioner<\/em> by Frederick Nutt (1789)<\/li>\n<li><em>The Art of Cookery Made Easy and Refined<\/em> by John Mollard (1802)<\/li>\n<li><em>A New System Of Domestic Cookery<\/em> by Maria Rundell (1807)<\/li>\n<li><em>The London Art of Cookery<\/em> by John Farley (1811)<\/li>\n<li><em>The Practice of Cookery<\/em> by Mrs. Dalgairns (1830)<\/li>\n<li><em>The Cook\u2019s Oracle<\/em> by William Kitchiner (1830)<\/li>\n<li><em>Modern Cookery for Private Families<\/em> by Eliza Acton (1845)<\/li>\n<li><em>Guide to the Art of Modern Cookery<\/em> by Auguste Escoffier (1903)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p><a href=\"http:\/\/collections.musee-mccord.qc.ca\/scripts\/explore.php?Lang=1&amp;tableid=18&amp;tablename=fond&amp;elementid=131__true\">McCord Museum: Recipes and Food Collection.<\/a> The museum holds an extensive collection of Canadian cookbooks and related material, including manuscript recipes, of which some are digitized. In addition, the <a href=\"https:\/\/www.musee-mccord.qc.ca\/en\/collections\/archives\/whats-cooking-in-our-archives-a-taste-of-the-past\/\">&#8220;What&#8217;s Cooking in our Archives!&#8221;<\/a> project documents numerous vintage recipes tested by museum staff.<\/p>\n<p><a href=\"https:\/\/ufv.arcabc.ca\/islandora\/object\/ufv%3Acookbook?fbclid=IwAR04906LBMPiAtbw6ZsrlNWyFHpavD3D6qQXaWijKFZ3nUDVUPGl-ZqgHL0\">Newman Western Canadian Cookbook Collection<\/a>: Special Collections Librarian Mary-Anne MacDougall of the University of the Fraser Valley established this significant and expanding physical and online collection of cookbooks. The online collection dates back to the early 1900s and includes community cookbooks, pamphlets from food companies, and related ephemera like a ration card, such as:<\/p>\n<ul>\n<li style=\"list-style-type: none;\">\n<ul>\n<li style=\"list-style-type: none;\">\n<ul>\n<li style=\"list-style-type: none;\">\n<ul>\n<li><em>Recipes for Jam-Making. <\/em>Canada Food Board (1918)<\/li>\n<li><em>The Secrets of Menu Variety. <\/em>Canada Starch Company (ca 1923)<\/li>\n<li><em>The B.C. Apple Recipe Book<\/em> (1946)<\/li>\n<li><em>Damsel&#8217;s Delight<\/em> by Anna Friedgut Chapter of Hadassah, Regina Chapter of Hadassah (1960)<\/li>\n<li><em>Dishes of the Orient<\/em> by Manitoba Buddhist Association. Maya Club. Ladies&#8217; Auxiliary (1967)<\/li>\n<li><em>Field Handling of Game: How to care for wild meat to prevent spoilage, so your wife likes the flavor. <\/em>Manitoba Department of Mines and Natural Resources (1967)<\/li>\n<li><em>The Art of Chinese Cooking. <\/em>Chinese United Church. Ling Jun Unit (1968)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p><a href=\"https:\/\/digital.nls.uk\/recipes\/index.html\">Recipes from Scotland, 1680s to 1940s:<\/a> An attractive and useful (though somewhat difficult to navigate) compilation from the National Library of Scotland, which includes commentary and recipes from published books and manuscript cookbooks.<\/p>\n<p><a href=\"https:\/\/thesifter.org\/\">The Sifter<\/a>: A searchable database designed to assist people with food-related questions that includes over 5,000 authors and 5,000 works with details about the authors and about the contents of the works.<\/p>\n<p><a href=\"http:\/\/whatamericaate.org\/\" target=\"_blank\" rel=\"noopener noreferrer\">What America Ate<\/a>: 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.<\/p>\n<p><a href=\"https:\/\/novascotia.ca\/archives\/cooking\/\">What&#8217;s Cooking?<\/a>: Nova Scotia Archives&#8217; food history site, with 17 digitized cookbooks, including:<\/p>\n<ul>\n<li style=\"list-style-type: none;\">\n<ul>\n<li style=\"list-style-type: none;\">\n<ul>\n<li style=\"list-style-type: none;\">\n<ul>\n<li>The <em>Church of England Institute Receipt Book<\/em> (Halifax, 1888, Driver NS1.1)<\/li>\n<li><em>Elementary Text-book of Cookery<\/em> (Halifax, 1898, Driver NS4.1)<\/li>\n<li><em>The Bedford Recipe Book <\/em>by the Ladies of All Saints Church Guild, (Bedford, 1910, Driver NS11.1)<\/li>\n<li><em>The LaHave Cook Book<\/em> by the Managers&#8217; Auxiliary of St. John&#8217;s Church, Bridgewater, N.S. (Bridgewater, 1912, Driver NS 14.1)<\/li>\n<li><em>Grand-Pr\u00e9 Cook Book<\/em> by Ladies&#8217; Aid of the Grand-Pr\u00e9 United Church (Kentville, 1939, Driver NS52.1)<\/li>\n<li><em>Kitchen Army Nutrition and Receipt Book<\/em> (Sydney, 1943, Driver NS56.1).<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<h2>\u00a0<\/h2>\n<h2><strong>Suggestions for Further Reading<\/strong><\/h2>\n<p><strong>Periodicals<\/strong><\/p>\n<ul>\n<li style=\"list-style-type: none;\">\n<ul>\n<li style=\"list-style-type: none;\">\n<ul>\n<li><em>Canadian Living<\/em> (1975-\u00a0 )<\/li>\n<li><em>Chatelaine<\/em> (1928-\u00a0 )<\/li>\n<li>&#8220;Cooking Chat&#8221; columns by Mrs. William Wallace (n\u00e9e Thompson) writing as &#8220;Marie Holmes&#8221; in the <em>Toronto Daily Star<\/em> (1934-1947)<\/li>\n<li>\u201cThree Meals a Day\u201d\u00a0columns by <a href=\"https:\/\/threemealsaday.com\/\">Jessie Read<\/a> in the <em>Evening Telegram<\/em> (1930s)<\/li>\n<li>Columns by Margo Oliver in <em>Weekend<\/em> (1959-1982), a newspaper supplement that merged with <em>The Canadian<\/em> in 1979 to become, briefly, <em>Today<\/em><\/li>\n<li>Columns by H\u00e9l\u00e8ne Gougeon in <em>The Ottawa Journal<\/em>, <em>Weekend<\/em> and the <em>Toronto Star<\/em><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p><strong>1940s<\/strong><\/p>\n<ul>\n<li style=\"list-style-type: none;\">\n<ul>\n<li style=\"list-style-type: none;\">\n<ul>\n<li><em>Cooking\u2026with an Accent<\/em> by H\u00e9l\u00e8ne Gougeon (1946)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p><strong>1950s<\/strong><\/p>\n<ul>\n<li style=\"list-style-type: none;\">\n<ul>\n<li style=\"list-style-type: none;\">\n<ul>\n<li><em>Good Food<\/em> (reissued as <em>The Original Canadian Cookbook<\/em>) by H\u00e9l\u00e8ne Gougeon (1958)<\/li>\n<li><em>Secrets et recettes du cahier de ma grand\u2019m\u00e8re<\/em> by Jehane Beno\u00eet (1959)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p><strong>1960s<\/strong><\/p>\n<ul>\n<li style=\"list-style-type: none;\">\n<ul>\n<li style=\"list-style-type: none;\">\n<ul>\n<li><em>L\u2019encylop\u00e9die de la cuisine canadienne \/ The Encyclopedia of Canadian Cuisine<\/em> by Jehane Beno\u00eet (1963)<\/li>\n<li><em>Second Helpings Please!<\/em> by Norene Gilletz &amp; Harriet Nussbaum (1968)<\/li>\n<li><em>Food That Really Schmecks<\/em> by Edna Staebler (1969)<\/li>\n<li><em>The Graham Kerr Cookbook, by the Galloping Gourmet<\/em> (1969)<\/li>\n<li><em>The Laura Secord Canadian Cook Book<\/em> by Laura Secord Candy Shops (1966)<\/li>\n<li><em>Pierre and Janet Berton\u2019s Canadian Food Guide<\/em> (1966, revised 1974)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p><strong>1970s<\/strong><\/p>\n<ul>\n<li style=\"list-style-type: none;\">\n<ul>\n<li style=\"list-style-type: none;\">\n<ul>\n<li><em>The Canadiana Cookbook: A Complete Heritage of Canadian Cooking<\/em> by Jehane Beno\u00eet (1975)<\/li>\n<li><em>The Christmas Cookbook: Great Canadian Recipes<\/em> by Rose Murray (1979)<\/li>\n<li><em>Classic Canadian Cooking<\/em> by Elizabeth Baird (1974)<\/li>\n<li><em>Cooking with Mona<\/em> by Mona Brun (1977)<\/li>\n<li><em>Ginger Tea Makes Friends<\/em> by James Barber (1971)<\/li>\n<li><em>Madame Beno\u00eet&#8217;s Microwave Cook Book<\/em> by Jehane Beno\u00eet (1975)<\/li>\n<li><em>More Food That Really Schmecks<\/em> by Edna Staebler (1979)<\/li>\n<li><em>Out of Old Nova Scotia Kitchens<\/em> by Marie Nightingale (1970)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p><strong>1980s<\/strong><\/p>\n<ul>\n<li style=\"list-style-type: none;\">\n<ul>\n<li style=\"list-style-type: none;\">\n<ul>\n<li><em>Across the Table, An Indulgent Look at Food in Canada<\/em> by Cynthia Berney Wine (1985)<\/li>\n<li><em>Canadian Family Cooking, Best of Regional Recipes<\/em> by Norman Kolpas (1986)<\/li>\n<li><em>The Canadian Living Cookbook<\/em> by Carol Ferguson and the food writers of <em>Canadian Living Magazine<\/em> (1987)<\/li>\n<li><em>The Canadian Living Microwave Cookbook<\/em>, by Margaret Fraser and the food writers of <em>Canadian Living Magazine<\/em> (1988)<\/li>\n<li><em>The Canadian Living Rush Hour Cookbook<\/em> by Margaret Fraser and the food writers of <em>Canadian Living Magazine<\/em> (1989)<\/li>\n<li><em>Coast to Coast, A Province by Province Guide to Easily Prepared Canadian Gourmet Meals<\/em> by Sheila Shepherd (1984)<\/li>\n<li><em>From the Kitchens of the World: A Canadian Feast<\/em> by Val Clery &amp; Jack Jensen (1981)<\/li>\n<li><em>The Great Canadian Cookbook: A Celebration Of Canadian Traditions and Cooking<\/em> by Bunny Barss (1987)<\/li>\n<li><em>James Barber&#8217;s Immodest but Honest Good Eating Cookbook<\/em> (1986)<\/li>\n<li><em>Lucy Waverman\u2019s Seasonal Canadian Cookbook<\/em> (1989)<\/li>\n<li><em>Rose Murray&#8217;s Vegetable Cookbook<\/em> (1983)<\/li>\n<li><em>Wok with Yan Television Cookbook<\/em> by Stephen Yan (1988)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p><strong>1990s<\/strong><\/p>\n<ul>\n<li style=\"list-style-type: none;\">\n<ul>\n<li><em>The BamBoo Cooks! Recipes from the Legendary Nightclub<\/em> by Richard O\u2019Brien and Patty Habib (1997)<\/li>\n<li><em>Byron\u2019s New Home Cooking<\/em> by Byron Ayanoglu (1993)<\/li>\n<li><em>The Canadian Living Entertaining Cookbook<\/em> by Carol Ferguson and the food writers of <em>Canadian Living<\/em> magazine (1990)<\/li>\n<li><em>A Century of Canadian Home Cooking<\/em> by Carol Ferguson &amp; Marg Fraser (1992)<\/li>\n<li><em>The Dave Nichols Cookbook<\/em> (1993)<\/li>\n<li><em>Marie Nightingale\u2019s Favourite Recipes<\/em> (1993)<\/li>\n<li><em>The New Canadian Basics Cookbook<\/em> by Carol Ferguson (1999)<\/li>\n<li><em>The Ontario Harvest Cookbook, An Exploration of Feasts and Flavours<\/em> by Julia Aitken and Anita Stewart (1996)<\/li>\n<li><em>The President\u2019s Choice Barbeque Cookbook, 150 Great Tastes of Summer<\/em>\u00a0(1995)<\/li>\n<li><em>Rose Murray&#8217;s New Casseroles and Other One-Dish Meals<\/em> (1996)<\/li>\n<li><em>A Taste of Quebec<\/em> by Julian Armstrong (1990, revised 2001)<\/li>\n<li><em>The Urban Peasant: Recipes from the Popular Television Cooking Series<\/em> by James Barber (1994)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Canadian Cookbooks Online \u00a0 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 contributing &hellip; <a href=\"https:\/\/www.culinaryhistorians.ca\/wordpress\/canadian-cookbooks-online\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-123","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.culinaryhistorians.ca\/wordpress\/wp-json\/wp\/v2\/pages\/123","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinaryhistorians.ca\/wordpress\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.culinaryhistorians.ca\/wordpress\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinaryhistorians.ca\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinaryhistorians.ca\/wordpress\/wp-json\/wp\/v2\/comments?post=123"}],"version-history":[{"count":10,"href":"https:\/\/www.culinaryhistorians.ca\/wordpress\/wp-json\/wp\/v2\/pages\/123\/revisions"}],"predecessor-version":[{"id":4843,"href":"https:\/\/www.culinaryhistorians.ca\/wordpress\/wp-json\/wp\/v2\/pages\/123\/revisions\/4843"}],"wp:attachment":[{"href":"https:\/\/www.culinaryhistorians.ca\/wordpress\/wp-json\/wp\/v2\/media?parent=123"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}