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.

1825-1876

The Home Cook Book Ladies of Toronto

1877-1899

1900-1919

Five Roses Cook Book Montreal Lake of the Woods Milling 1915

1920-1929

The Art of Sandwich Making 1926

1930-1938

New Brunswick Canada Cook Book

1939-1949

  • 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; Economy Recipes for Canada’s Housoldiers; The Maritime Cookbook; How to Eat Well Though Rationed; Ration Recipes (Robin Hood Flour Mills Limited), and One Hundred-Portion War Time Recipes.

Also:

  • 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, including The Forme of Cury (ca 1390); A Book of Cookrye. Very necessary for all such as delight therin (1591); The Arte of Preserving Conserving, Candying &c by Hugh Plat (1609); Countrey Contentments, or, The English Hus-wife by Gervase Markham (1615); A New Booke of Cookerie by John Murrell (1617); The Accomplisht Cook by Robert May (1660); 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), and many others.
  • 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 (1840) and a revised edition of The Galt Cook Book (1898).
  • What’s Cooking?: Nova Scotia Archives’ food history site, with 17 digitized cookbooks, including the Church of England Institute Receipt Book (1888); Elementary Text-book of Cookery (1898); Kitchen Army Nutrition and Receipt Book (1912); The LaHave Cook Book by The Managers’ Auxiliary of St. John’s Church, Bridgewater, N.S. (1912); The Bedford Recipe Book by The Ladies of All Saints Church Guild (1910), and the Grand-Pré Cook Book by Ladies’ Aid of the Grand-Pré United Church (1939).
  • 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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