Last week a few of the Gulf of Georgia Cannery staff went to visit our sister site Fort Langley National Historic Site.
There we found a cookbook entitled Bannock & Beavertails, which compiles a vast collection of historical recipes. The book is a tribute to the men and women who managed to put together great meals with lesser means than what is accessible today.
In those early days of Fort Langley’s history, pioneers gave freely of hospitality and food. Doors were always open to travellers. We are pleased to have had the opportunity to compile “Bannock & Beavertails” as a tribute to the gallant men and women of yesteryear who ‘coped’ without the facilities of today and produced delicious delicacies and good solid meals in what we might well call adverse conditions.
The cookbook is an amalgamation of historical recipes, anecdotes, historical memoirs, and images compiled from the Fort’s rich community.
Here is a sustainable seafood recipe from its pages:
- 2 cups clams, chopped
- 1 medium onion, finely chopped
- 4-5 tbsp flour
- ¼ tsp. baking powder
- pepper to taste
Pour ¼ inch oil in the bottom of a frying pan and heat. Put clams in a large bowl, add onions, pepper, flour, and baking powder and mix thoroughly to a consistency of pancake batter. Pour into hot oil, flip when edges are light golden brown. Remove when the other side is browned, drain on paper towel. Serve with fresh vegetables or salad and potatoes or rice.
Bannock & Beavertails is available at the Sxwimele Gift Shop located in the visitor centre at Fort Langley National Historic Site.