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Out of the Frying Pan, Into the Fire: Culinary Traditions of the Period 1750 to 1850

 

1996 Out of the Frying Pan Cover

 

by The OHS, 1996, 19 pages

A booklet of recipes brought by newcomers to Ontario in the late 18th and early 19th centuries, including grog, sauerkraut, jerky, and “nice cookies that will keep good three months.”

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