On the Road to 2017 with Library and Archives Canada - Celebrating Canadian Cookbooks

Transcript

Video Length: 2:47

On-camera starts at 0:11

(Richard Provencher is standing in the Collection Reference Room at 395 Wellington Street, Ottawa)

Richard Provencher: Welcome to this new episode of On the Road to 2017 with Library and Archives Canada.

Richard Provencher: As Canada approaches its 150th anniversary, Library and Archives Canada is exploring its collections to get a feel for how things were back then.

(Camera shows vaults at the Preservation Centre, a close up of moving shelves, shelves of reels, and books on shelves)

Richard Provencher: Library and Archives Canada’s vaults contain many different types of materials, including cookbooks!

(More shots of book on shelves, and various screen shots of old cookbooks)

Richard Provencher: Have you ever wondered what Canadians ate back in the “old days?” Well, our cookbook collection includes recipes dating as far back as the 18th century.

(More screen shots of cookbooks covers, including the first page of the Frugal Housewife’s Manual)

Richard Provencher: On the Road to 2017 is showcasing Canada’s culinary heritage by revisiting the book The Frugal Housewife’s Manual, the oldest English Canadian cookbook.

(Screen shots of some of the Frugal Housewife’s Manual’s recipes, especially the Ginger Cake recipe)

Richard Provencher: It was published in 1840 in Toronto by J. H. Lawrence, printer.

(Richard Provencher and his colleague from Library and Archives Canada, Betty Geraldes, are standing in a kitchen with various ingredients in front of them)

Richard Provencher: To get a taste of it, we decided to try one of its recipes.

Richard Provencher: We are making a Ginger Cake.

Betty Geraldes: Yep! What’s the first ingredient?

Richard Provencher: Take three pounds of flour.

Betty Geraldes: OK, here we go!

(Betty is pouring the flour into a bowl. The required amount of flour –3 pounds– appears at the bottom of the screen)

Richard Provencher: There it is. Just pour that thing in there.

Betty Geraldes: Three pounds of flour.

Richard Provencher: Oof! Want to get your hands dirty?

Betty Geraldes: Not yet!

Richard Provencher: Let’s put in the sugar.

(Close up of Betty pouring the sugar on top of the flour. The required amount of sugar –1 pound– appears at the bottom of the screen)

Betty Geraldes: Time for the sugar, yeah! We are putting two cups.

Richard Provencher: Hmmm… One pound! Two cups?

Betty Geraldes: That’s two cups, yeah.

Richard Provencher: One big pound of butter.

(Close up of Betty dropping down the butter into the bowl. The required amount of butter –1 pound– appears at the bottom of the screen)

Betty Geraldes: Alright! Oh, that’s a lot of butter!

(Richard and Betty incorporate more ingredients: a little nutmeg, 2 ounces of ginger, and 1 pint (568 ml) of molasses. These quantities appears at the bottom of the screen)

Richard Provencher: Cuisine is a crucial part of any heritage, and the foods eaten by Canadian settlers reflect the cultural diversity that makes our history worth celebrating.

(Close up of Richard mixing up the ingredients with his hands)

Betty Geraldes: Oh! That’s excellent!

Richard Provencher: Oh my God!

Betty Geraldes: Well done, very well done!

(Betty pours cream in the mix. The required amount of cream –1 gill [142 ml]– appears at the bottom of the screen)

Richard Provencher:Canada’s culinary practice is part of our rich cultural history!

(Close up of Richard pouring the mix into a dish, and screen shots of Library and Archives Canada’s Bon appétit! A Celebration of Canadian Cookbooks webpage)

Richard Provencher: Oh!

Betty Geraldes: Excellent!

Richard Provencher: Want a taste of Canada’s early culinary heritage? Learn more about it by consulting Library and Archives Canada’s online collection, Bon appétit! A Celebration of Canadian Cookbooks.

(Richard cuts two pieces of the cake and serves one to Betty)

Richard Provencher: Alright Betty, time to give this a shot!

Betty Geraldes: I can’t wait! The Ginger Cake looks good!

Richard Provencher: There’s your piece. It smells great!

Betty Geraldes: That looks yummy! Excellent!

Richard Provencher: And mine. Here we go.

Betty Geraldes: Enjoy!

(Richard and Betty taste the Ginger Cake)

Richard Provencher: Hum! Very sweet! Very good!

Richard Provencher: See you along the Road to 2017!

Richard Provencher: That was good!

Betty Geraldes: Delicious!

Richard Provencher: Good job!

(Screen shows the web address and social networking pages of Library and Archives Canada, Facebook, and Twitter)

Richard Provencher: And remember, follow us on Twitter and Facebook to view the video series as soon as we publish them online.

Audio ends at 2:40

(Screen fades to black and shows the web address and social networking pages of Library and Archives Canada, Facebook, and Twitter)

Social media addresses: Facebook, Twitter

Library and Archives Canada corporate identifier

Government of Canada corporate identifier

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