Newfoundland and Labrador Recipes & History
Come taste the history and heritage of Newfoundland and Labrador. There’s a centuries-old tradition of ingenuity, imagination and inspiration in every bite. A blending Irish, Scottish, Aboriginal, English and French ancestry. With the freshest ingredients from our oceans, lakes, rivers, game, plants and gardens. Lobster. Cod. Caribou. Salmon. Moose. Served up in recipes handed down generation to generation.
Taste recipes you’ve never heard of. With names you’ll never forget. Colcannon, Doughboys, Pea Soup, Salt Fish and Brewis, Toutons, and Cod Tongues to name a few. Come make new friends over a delicious Jigg’s Dinner, long the staple of a traditional Newfoundland ‘scoff’. There’s sure to be a song and a dance and a ‘yarn’ to follow. For desert try Figgy Duff, a delicious 16th-century steamed pudding that’s still very much a favorite today.
For a taste of the new Newfoundland and Labrador cuisine, try Salmon Ravioli, Braised Rabbit Pie, Caribou Bourguignon, and Bakeapple Cheesecake.
Traditional recipes found on this site have been submitted by our visitors, found in old Newfoundland recipe cook books, etc. We do not copy recipes from other websites and we hope that other websites do not re-post/copy the recipes found on this website. Photo may not be exactly from recipe, all recipe photos believed to be public domain. Thank you
1 lb. boneless salt cod
1/4 cup butter or margarine
1/4 cup flour
1/2 tsp. salt
2 cups milk
1/2 cup grated cheddar cheese
2 hard boiled eggs, (sliced)
Method: Soak cod in cold water overnight. Drain, cover with fresh water and bring to a boil.… Read the rest
7 medium bananas. (use ripe bananas)
1 cup shortening.
2 cups sugar.
1 teaspoon salt.
2 teaspoons baking soda.
2 teaspoons baking powder.
4 eggs.
3 ½ cups flour.
Beat bananas to a liquid with the baking soda in a separate bowl.… Read the rest
½ cup of brown sugar.
½ cup molasses.
2 cups of flour.
¼ teaspoon salt.
½ cup boiling water.
½ teaspoon nutmeg.
½ teaspoon cinnamon.
1 teaspoon baking soda.
½ cup melted shortening.
1 egg well beaten. Use two if they are small.… Read the rest
In a large saucepan, combine and boil together gently over medium high heat for 5 minutes or until mixture reaches about 230 degrees F on a candy thermometer:
3 cups sugar
3/4 cup melted butter
1 & 1/4 cups milk
Once mixture begins to boil it is very important not to stir it at all.… Read the rest
1 cup flour
1/4 cup sugar
1/4 cup molasses
2/3 cups of butter
In a bowl, combine the butter and sugar. Then add the molasses. Combine. Then add the flour and mix until it’s formed into a dough. You can add more butter or molasses if you think it’s too dry.… Read the rest
1 cup flour (you CAN use 2/3 cup of flour, 1/3 cup cornflour. Not cornstarch)
3/4 cup of caster (granulated) sugar
2 blocks of butter/margarine
In a bowl, sift the flour and then the sugar. Gradually cut in the butter, and judge yourself accordingly.… Read the rest
1 cup of flour 3.5-4 tsp of baking powder
2oz butter or margarine
1 oz caster sugar
150ml milk
1 egg
Preheat oven to 450 degrees Fahrenheit (which is gas mark 8)
Sift into a bowl the flour, baking powder, and a pinch of salt, make sure when you sift it, that it’s right airy.… Read the rest
4 oz, plain flour
1-3/4 tsps. cinnamon
3 oz. butter
pinch salt
4 oz. castor sugar (superfine sugar)
blanched almonds to decorate
1 large egg
Set aside white of egg, 1 oz. of sugar and 1 tsp, of cinnamon for glazing.… Read the rest
1/3 cup shortening
2/3 cup brown sugar
2 tablespoons molasses
1 egg
1/2 cup sifted flour
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup quick cooking rolled oats
1 cup seedless raisins
Melt shortening; pour into a bowl. Stir in sugar and molasses.… Read the rest
4 cups flour
3/4 cup butter
5 tsps. baking powder (heaping)
1/2 cup sugar
1/2 tsp. salt
1/2 tsp. vanilla
1 cup milk
2 eggs (beaten)
Preheat oven to 400 F, Soak raisins in 1 cup warm water for 10 minutes, drain.… Read the rest
