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Canadian Dishes and Baking

Specialised

POUTINE — fries, fresh cheese curds that squeak, and hot gravy poured to soften but not melt them; rural Québec in the late 1950s, with Warwick and Drummondville both claiming it and neither documented conclusively. BUTTER TARTS. NANAIMO BARS — three layers, no baking, named for the BC city, with the earliest printed recipes traced to the 1950s. TOURTIÈRE. MONTRÉAL BAGELS and SMOKED MEAT. PEAMEAL BACON. BEAVER TAILS. SASKATOON BERRY PIE. FIGGY DUFF and Jiggs’ dinner. RÂPURE. PEROGIES. GARLIC FINGERS and donair in Halifax — the donair being a Halifax adaptation of the döner with a sweet condensed-milk sauce, and the official food of the city. KETCHUP CHIPS and Coffee Crisp. ⚠ SEVERAL OF THESE ARE TWENTIETH-CENTURY AND SAID TO BE SO.

Atlas — where and when

Where in the world

Communities and languages

Languages: English, French

What is recorded

  • Poutine is documented as originating in rural Québec in the late 1950s, with Warwick and Drummondville both claiming it; neither claim is conclusively documented. Nanaimo bars are named for the British Columbia city with earliest printed recipes traced to the 1950s. The Halifax donair is documented as a local adaptation of the döner with a sweet condensed-milk sauce and is the official food of the city. Several canonical Canadian dishes are twentieth-century in origin and are recorded as such. probable

Recipes

No recipes are filed under this cuisine yet.