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The following recipes were quoted from From the Hearth, by Hope Dunton with A.J.B Johnston.

Crêpes

Crêpes are easy to make. They are very similar to North American pancakes. The difference being that crêpes are paper-thin while pancakes are usually very thick. This recipe makes 10-12 crêpes.

Ingredients:
  • 2-3 eggs
  • ¾ cup milk
  • 1½ cups flour
  • 3 tbsp. sugar
  • ½ tsp. salt
Method: Beat eggs well; add milk and mix well together. Sift and mix together - flour, sugar, and salt, and add gradually to the eggs and mild. Beat until the batter is smooth and will pour evenly into a hot, buttered crêpe or frying pan. Leave until cooked; do not turn.

Crêpes may be served rolled with sugar or stuffed with fruit, minced meat, poultry, shellfish, caviar or cheeses mixed with a cream or sauce.

A Capilotade of Fish

A capilotade of fish is a delicious meal which is cooked in a casserole.

This recipe makes 2-3 servings.

Ingredients:
  • 1 lb. cod fillets
  • 2 tbsp. butter
  • ¹/8 tsp. cinnamon
  • 2 green onions, chopped
  • ¼ tsp. salt
  • 1/3 cup vinegar
  • pinch of ground cloves
  • butter
  • ¹/8 tsp. ginger
  • 1 tsp. grated orange rind
  • Optional: 1 tsp. capers, or 3 anchovies, minced
Method: Fry fillets in the butter for 8-10 minutes. In a casserole make a layer of fish; dot with butter and sprinkle with ginger, cumin, cinnamon, green onion, diced bread, salt, cloves, orange peel, capers or anchovies. Repeat layers if desired and top with nutmeg and fine crumbs. Sprinkle the vinegar all over, cover and place in 400 F preheated oven for 10-15 minutes. Adjust spices to taste. (It is helpful to mix spices in a bowl before you begin to cook the fish.)

Hashis Bourgeois:

Original Recipe: "Grind meat, melt in a terrine (earthenware dish) a bit of pork fat with onions finely chopped. Let cook at low heat. Add a little flour and moisten with a little stock or some water. Let onion finish cooking, then put in meat and season with salt, pepper and nutmeg." - Marin, Les dons Comus

This recipe makes 4 servings.

Ingredients:
  • 1 lb beef (top round), minced
  • ½ cup wine
  • 2 onions
  • 1 tsp. salt
  • 2 tbsp. butter
  • ¼ tsp. pepper
  • 1 tbsp. flour
  • 1 tbsp. wet mustard
  • ¼ cup bouillon, approx.
  • (or 1-2 tsp. vinegar)
Method: Saute the beef, remove and keep warm. Saute the onions in butter until almost cooked. Stir in flour, then add bouillon and wine slowly; add salt and pepper and allow to simmer until the onions are cooked. Stir occasionally until sauce is reduced. Add the meat and simmer until hot. Add the mustard, or vinegar, and stir well. Serve hot!

Sapinette (Spruce Beer)

This recipe makes approx. 5 gallons.

Ingredients:
  • 1 bundle spruce twigs,
  • 3 quarts molasses, or to taste
  • 21 inches in diameter
  • 1 package dried yeast
  • (approx. last 6 inches of limb)
  • ½ cup molasses
  • 5 gallons water
  • 3 cups warm water
  • 1 bushel oats, toasted
  • 15 pounds bread, toasted and cubed
Method: Proof the yeast in 3 cups warm water and ½ cup molasses. Set aside. Bring water to a boil; add the spruce and bring to a boil again. Add toasted oats and bread, then boil all together for one hour, or until bark peels off easily. Strain through a tamis or closely-woven white cloth (not cheesecloth) into another container. Strain again. Add 3 quarts of molasses and when liquid is lukewarm, add yeast. Mix well. Cover loosely with cloth and allow to ferment for 3-4 days. Skim the foam from the top frequently. When the bubbles cease to rise, strain through cloth and place in bottles, Do not tighten the caps for 12 hours.

This recipe was used mainly by the taverns and the relatively poor patrons of 18th century Louisbourg.

Soldier's Bread

One of the most often used recipes in Louisbourg in the 18th century was that for "Soldier's Bread".

Ingredients:
  • 6 cups lukewarm water
  • 2 tbsp. dry yeast
  • 2 tbsp. salt
  • 16-18 cups flour - approx. 4 cups stone-ground rye flour and 12 cups stone-ground whole wheat flour.
Method:

1.) - In a large bowl mix together:
  • 6 cups water
  • 2 tbsp. dry yeast
  • 6-8 cups flour
  • Beat for at least 100 strokes.
  • Cover and let rise for ½ hour.
2.) - Beat down and fold in 2 tbsp. salt. Add remaining flour, 1 cup at a time, until dough comes away from the sides of bowl. Turn out on floured surface and knead until smooth, at least 15 minutes. Use additional flour if necessary.

3.) - Place in greased bowl, turn dough so that entire surface is oiled. Cover and place in draft-free area. Allow to rise until double in bulk.

4.) - Punch down and allow to rise again in the same manner.

5.) - Turn dough out on floured surface, knead 4-5 minutes. Divide into 4 equal portions, shape in rounds and place on greased cookie sheets, 3-4 inches apart. Allow to rise 20-30 minutes.

6.) - Bake in pre-heated oven at 400 ºF for 20 minutes; reduce heat to 350 ºF and continue to bake for 45 minutes, or until done.

Bread was considered as one of the most important parts of the 18th century diet. It was made with four main ingredients: flour, salt, water, and a leavening agent. The most common types of flour were wheat and rye; however, they were often combined with other flours including barley, oats, peas, and vetch. There was white flour used in breadmaking, but loaves made with this flour of noticeably higher quality was reserved for the master baker and the more elite patrons of Louisbourg. Although bread was baked in brick ovens in the 18th century, this recipe has been modified to meet modern baking standards.