If the Edith Adams homemaker files from the 1920′s to 1990′s were a universe, we’ve so far only managed to explore from Burnaby to Burquitlam. But even with that tiny segment of this vast treasure trove revealed, we’re finding some amazing things. Today’s fun comes from an index card file, buried deep in the Edith [...]
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Presumedly there’s water involved in this recipe, given the boiling requirement, but we’ve no idea how much. The BCER at the bottom of the recipe refers to the British Columbia Electric Railway. How that organization, which eventually became BC Transit, applies to pickled fruit recipes stems from the company also being a major supplier of [...]
Some Edith recipes seemed like good ideas at the time but, upon later testing, or changing standards in what was considered an acceptable ingredient or cooking practice, the ominous red line would appear, striking it from further use. We’re not sure whether it’s the alum in the recipe, the diabetes-inducing amounts of sugar, or the need to [...]
Odd to think this recipe card is 76 years old! Mrs. H. Long’s recipe was reprinted several times in subsequent years.
In the 40′s and 50′s, pickling was at its peak due to wartime shortages influencing post-war habits. For most people, watermelon rind is something you toss away, but when times are tough nothing should go to waste. Thankfully, this piece of thrifty ingenuity
Otherwise known as watercress, nasturtium seeds aren’t something that have carried over to the 21st century as a popular snack, but were big in the UK for use in fish sauces, not to mention something that one could gather in the yard at a time when the 24-hour supermarket had yet to be created. Pickled [...]
Frankly, these better be darn good pickles considering the work put into them. Anyone feel like giving Mrs. G. M. Morton’s pickles a try? Send us details of your experience.
According to Wikipedia, alum is ”hydrated potassium aluminum sulfate”, and it’s used in blood coagulants, depilatory waxes, deodorants, toothpastes, skin whiteners, flame retardants, animal skin tanning, and as a method of reducing the inflammation from haemorrhoids. It was used in baking in the early 19th century until it was outlawed, but has continued to this day to be a [...]
Sometimes a recipe in the Edith Adams archive has a ton of dates written down the side, indicating they’ve been used again and again. Not this one, from Mrs. Otho L. Barnes. A lack of water in the recipe, either by accidental omission or by design, had post-1948 Adamians concerned enough to write “do not use” across [...]
The editors of the time called this “the best dills yet”, but we’re a little suspicious of any food that has to be left in the sun to ferment for days on end. Take caution, and enjoy!
There are marmalades and then there are prize-wining marmalades. This simple treat won the ribbon for Mrs. K. Van de Veen in ’56.
Not too many takers around the newsroom when we asked if anyone was interested in testing this recipe, with most citing the prunes as being a hard sell. But add enough butter and sugar and it’ll be great!
If you can’t imagine the bursting of flavours when you combine apples, apple cider, sugar, lemons and almonds, you’re just not trying! Admittedly, to follow this recipe, you’re going to be cleaning out the fruit grocer, but it’ll be worth it!
You have to give it to Mrs. Roy Alexander of New West, she sure knew how to turn a basic recipe into a memorable one. And her “It’s delicious” quote is a study in minimalism!
Let’s be clear: 10 lbs of crabapples is going to make a heck of a lot of jelly. But when the apocalypse comes, you’ll be glad you filled the tool shed with it!
The Rowan, or Mountain Ash Berry, is a fruit of the European Rowan tree and has a slightly bitter taste. It’s traditionally eaten, in jelly or jam form, alongside game meat. It is also used in alcohol as an element in liqueurs and in country wine.
One of the earliest recipe index cards we discovered in the archives, this recipe involves a LOT of preparation over a long time period. But it’s such a unique combination of foods, we had to highlight it.
No source of gooseberry where you live? Edith says it’s best to use cuttings rather than seed to grow your own bush. Plant them in autumn and they’ll take root in quick time. Mulch heavily and within a few years you’ll have a regular source of green goosies.
One of the recipe cards showing the most use over time is this recipe, a longtime favourite that, if the markings on the card are to be taken as evidence, was reprinted every few years from the 1950 to the mid-60′s.
Edith liked this Raspberry-Apple Jam recipe, but clearly thought it adaptable to strawberries as well, for those with a sweet tooth. This card is undated, but the card stock is often found on 1930′s recipes in our collection.
Another long time favourite, this ‘Jiffy Berry’ Jam recipe found a place in print at The Sun many times from the late 40′s through to the 60′s, perhaps due to its simplicity (equal parts fruit and sugar) and speed (Nine minutes, start to finish). The lack of pectin is also a plus, as the berries [...]