Robin Hood Cookbook: Historical Notes by Elizabeth Driver

by Elizabeth Driver (Editor)

The Robin Hood Cook Book is one of North America's oldest cookbooks, and modern cooks are sure to delight in these enduring dishes. Established in 1909, Robin Hood Flour is one of the most trusted names in Canadian kitchens. This reprint of the 1915 edition is a must-have for your vintage cookbook collection. It includes over 150 recipes for meats, vegetables, cakes, breads, ice creams, puddings and more. Delectable dishes include Asparagus in Ambush, Cinnamon Buns and Plum Pudding. The Classic Canadian Cookbook Series honours the culinary history of North America and allow you to revisit your favourite recipes for a long time to come.

Genres: Cooking

88 pages, Paperback

First published January 1, 2003

Reviews

[Marion Pilger · Rating 5 out of 5]

I love this recipe book and it is a treasure for me. The copy I have belonged to my Granny Matheson and it has to be from about 1915. My Granny added recipes to the back pages of the book and I am amazed at how far reaching and exotic some of the recipes are. Parkerhouse Rolls, Boston Cream Pie and Madame Lacroix's Recip - 1933 that used pastry flour. I can't imagine where she would have found pastry flour living in a log house on a homestead in Alberta. Then there are the really weird recipes such as "Bouillon for Parties and Germans" and "Mock Turtle Soup." Mock Turtle calls for one unskinned calf's head, one onion, twelve cloves, a saltspoonful of celery seed, one carrot, two bay leaves, salt and pepper to taste. What is a saltspoonful I ask? The method is very scary because first you start off having to singe and thoroughly wash the calf's head. Ugh!! Get a sharp knife and remove the skin from the head; take out the tongue and the brains and put them aside for another dish. Put the bones of the head in a soup kettle and put the skin on top and simmer gently for four hours until the skin is perfectly tender. Oh my goodness. As a child I remember having mock turtle soup and I had no idea how it was made. I wanted to throw up when I read this recipe. If you want to know how to stew cucumbers, fry eggplant, bake onions or make potatoes O'Brien or Spinach, French Fashion this book will not disappoint.