Lois Abraham, Nanaimo Daily News
Most modern cooks would have a tough time deciphering the recipes used by the women who stirred the pots over hearth fires 200 years ago. Not only has kitchen technology changed — the closest many people get to cooking over a fire these days is while camping or tending a backyard grill — but also the way recipes are written has evolved. Members of the Volunteer Historic Cooks at Fort York have been culling recipes for years from British, American and Canadian cookbooks of the late 18th and 19th centuries … READ MORE
27 January 2014
