This page is from a heritage partnered project. It was written in 1998 by students from Mount Pearl Junior High and edited by their teachers. It has not been vetted by the heritage website's academic editor.

Many people know of and still use recipes from hundreds of years ago. These recipes are usually discovered by our very own relatives and let us not forget they taste great.

Aunt Hilda's Raisin Tea Buns

You will need:

  • 1 cup of milk
  • 2 cups flour
  • 4 tsp. baking powder
  • 1/2 cup butter
  • 1/2 cup sugar
  • 1 egg (in cup)
  • 1/2 cup of raisins


Fill cup with milk to scant. Beat with fork. In large bowl place flour, Baking powder and sugar. Cut in butter. Add eggs and milk mixture and raisins. Roll and cut in rounds. Place on greased pan. Bake 15 min. at 375degrees F.

In collecting the recipes I had three different copies of this very same recipe handed to me. This recipe truly is a timeless one. Many families in Newfoundland would probably have a copy of this in their homes.

Granny Ford's Dark Fruit Cake

You will need:

  • 1 cup butter
  • 1 cup sugar
  • 1/2 cup molasses
  • 3 eggs
  • 1/4 cup milk
  • 1 tsp. soda
  • 2 1/2 cups flour
  • 1/2 lb. Seeded raisins
  • 1/2 lb. currants
  • 1/2 cup of cherries
  • 1 tsp. vanilla
  • 1 tsp. almond extract
  • 1 tsp. lemon extract
  • 3 tbs. rum


Bake three hours. Do not open oven door too soon. Tube pan 3 hours, or in 4.5-inch ordinary pan 300 degrees.

This family recipe is over 100 years old. My Grandmother remembers when her mother use to make it. It was cooked in a great big iron bake pan. The recipe I have given you is only half the recipe. I don't make the whole one because it makes an absolutely gigantic cake. It had to be cooked for quite a long time so it was quite the production, the making of the Christmas cake. When they had visitors Christmas time the men would go into the parlor and have a drop of rum with their cake. The ladies would have syrup and sometimes sherry. In those days you had to get a prescription from the doctor to go and buy a bottle of rum.

When I would come home from school at noon, I went to St. Paul's school, I only lived across the meadow. My mother would be baking Christmas cake it would always be kind of cool in the house because the cake took kind of a low heat, 300 degrees. We weren't allowed to jump around or anything because there was a whole pile of kids in the family, there were five of us. We had to be really quiet so that the cake wouldn't collapse. It was always a really cold day, it would turn cold in November, I would always know when the cake was on and I didn't look forward to it because there wouldn't be a hot meal.

Melting Moments

You will need:

  • 3/4 cup of butter
  • 1/2 cup of sugar
  • 2 eggs (well beaten)
  • 1 1/2 cups corn flour
  • 1/2 cup pastry flour
  • 2 tbsp. milk
  • 1 tsp. baking powder
  • 1 tsp. vanilla flavoring


Cream softened butter, gradually add sugar. Add beaten eggs in small amounts. Beat well. Mix and sift cornstarch, flour and baking powder. After sifting level off two scant cups of flour. Add flavoring and milk to butter mixture gradually add flour little at a time. Beat well between each addition. Place 1 tsp. of batter in well-greased finger pans. Level off evenly with knife or place small amounts in greased finger pans. Bake at 400 degrees f. 10 - 12 min. Remove from pans. Cool and ice with frosting.

Cynthia Bartlett can remember coming home from school and wishing that her mother had cracked a cookie getting them out of the pans, so that she could indulge herself in an after school snack of that melt-in-your-mouth cookie.

Mom's Baked Lemon Pudding

You will need:

  • 1 1/2 cups granulated sugar
  • 1/2 cup flour
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 3 eggs
  • 2 tsp. grated lemon rind
  • 1/4 cup lemon juice
  • 2 tsp. melted butter
  • 1 1/2 cups milk


Sift 1 cup of the sugar with flour, baking powder and salt. Beat egg yolks light then add lemon rind, juice, melted butter and milk and beat well with a spoon. Stir in sifted dry ingredients and beat by hand or with an electric beater until smooth. Beat egg whites stiff, then gradually add the remaining 1/2" deep.

Bake in 375 for 45 min. or until firm on top and nicely browned. Serve cold in sherbet glasses.

Cynthia Bartlett can remember her mother giving her this lemon pudding after getting her tonsils out as a young girl.

Mom's Orange Pudding

You will need:

  • 1 tbs. margarine
  • 1/2 cup sugar
  • 2/3 cup boiling water
  • 1/2 cup orange juice
  • 2 tsp. grated orange rind
  • 1 tbs. margarine
  • 2/3 cup granulated sugar
  • 7/8 cup all purpose flour
  • 1 tsp. baking powder
  • 1/2 cup milk


Blend first 5 ingredients together and pour into a cake pan. Cream 1-tbs. margarine and add 2/3 cup granulated sugar gradually. Mix and sift dry ingredients twice and add alternately with milk to creamed mixture. Bake in a hot oven at 400 degrees f. for 5 min. then reduce to 350 and bake for 35 min.

Mom's Shortbread

You will need:

  • 3/4 lb. butter
  • 1 cup icing sugar
  • 1 cup corn flour
  • 2 cups all purpose flour


Cream butter and sugar. Add flour and mix well. Bake at 325 degrees F. for 30 minutes.

Flora Bartlett continues to make this delectable recipe for her grandchildren. This is a wonderful recipe for people of all ages and can be used for any occasion.

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