Boiled Raisin Cake Recipe
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Newfoundland Recipes
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
Blueberry Upside Down Cake Recipe
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Blueberry Pound Cake Recipe
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Toutons Recipe
Newfoundland Toutons are made from dough that is fried in oil or pork fat until it is crispy and golden brown. The dough is typically made with flour, baking powder, salt, and water or milk, and is rolled into small balls or discs before being fried. Toutons are often served with molasses or butter and are a popular breakfast or brunch food in Newfoundland. They are a simple and delicious comfort food that has been enjoyed in Newfoundland for generations. Click on above photo to see recipe.
