The Ethnomusicologists' Cookbook
SHOPPING LIST FOR CANOE NATIONS RECIPES
Meat:
1 6 lb. wild salmon (not farmed)
3⁄4 lb. of salmon filets about 1” thick
1 lb. venison (loin and rib are tenderest but round is fine for soup)
Dairy:
1 lb. butter
Produce:
2 cloves garlic
1 t. fresh ginger, finely grated
sprigs of fresh thyme and sage, optional
6 c. fresh mixed berries
4 c. wild raspberries
1 c. Saskatoon berries (or wild blueberries)
3 c. rose hips
2 medium potatoes (to make 2 c. diced)
1 medium yellow onion
4-6 carrots
4 celery stalks
1 package frozen (or 24 fresh) fiddleheads from sword ferns
24 young spears of asparagus
1 lemon
Grains:
3 c. white rice
Miscellaneous:
6 c. white sugar
2/3 c. brown sugar
6 c. white flour
1 pkg. yeast
2-2/3 c. apple cider vinegar
3 T soy sauce
1 can of Eagle brand condensed milk
2 T olive oil
6 c. vegetable oil
salt
