The recipe analyzed is found on page thirty-eight of Cherished Recipes and is titled “Rice Pudding”. The recipe is contributed by an individual author, Hannah M. Jordan, and it incorporates simple ingredients that are still readily available in supermarkets today.

Rice pudding is often served as dessert and is made of a mixture of dairy and rice. Rice pudding, a meal that appears to have originated in Asia, was readily enjoyed on many continents around the world, and still is today. This dish illustrates a widening of food culture in North America. The use of margarine instead of butter was likely to lower the cost of the recipe’s preparation as in and around the mid twentieth century, the prices of milk and sugar were higher. In conclusion, the recipe provides us with interesting insight into the ingredients making their way into Canadian households in and around the mid twentieth century.

The second recipe titled “Scallop Dish”, can be found on page twelve and was contributed by an individual named Ruth Davidson. The recipe was chosen for this analysis as it is a dish that incorporates a rather unique ingredient that may have only been readily available to families residing along the coastal regions of Canada at the time. This recipe was likely served as a main meal for either lunch or dinner, and depending on where a family resided, it may have only been served during certain parts of the year. The seafood industry has a complex history in both the Atlantic and Pacific regions of Canada. The Atlantic fishing industry was entering a golden age of prosperity which may suggest that scallops were an economically attainable ingredient for many east coast families. The fishing industry has changed, revolutionized, and shaped the lives of many Canadians throughout history.