The 1966 cookbook recipe that defines a Canadian classic
In short: Discover the history and method behind the iconic Laura Secord butter tart, a recipe preserved from a mid-sixties Canadian cookbook.
This video explores a classic Canadian butter tart recipe originally published by the Laura Secord Chocolate Company in 1966 or 1967. The process involves preparing raisins or currants with boiling water, then blending them with butter, brown sugar, corn syrup, vanilla, and lemon juice.
Interestingly, while the original recipe claims to yield 15 tarts, the presenter notes that 18 is a more accurate count. This discrepancy stems from the fact that Canadian measuring cups in 1966 were approximately 15% smaller than those used today.
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Sources
- Summary by Intellect · source: 🔵 Laura Secord Butter Tart Recipe
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