“The Anne of Green Gables Cookbook” is coming — and the first three recipes were shared exclusively with us!

If you’re hungry to dive into a new book, we have a title that will certainly suit your fancy! The Anne of Green Gables Cookbook will be hot off the press come September and is filled with scrumptious recipes straight from the kitchen of Anne of Green Gables author, L.M. Montgomery.

Montgomery’s granddaughter, Kate Macdonald, compiled a marvelous collection of her grandmother’s favorite recipes along with recipes pulled from the Anne of Green Gables book series.

Race Point Publishing, an imprint of The Quarto Group, was kind enough to exclusively share three tasty recipes with HelloGiggles readers in celebration of Macdonald’s cookbook release. We don’t know about you, but we’re so excited to try these recipes out and have some goodies to snack on while we marathon Netflix’s Anne with an E.


Get out your aprons, ladies and gents! We’ve got some Anne of Green Gables-inspired cooking to do!

Anne’s Liniment Cake


2 cups (22o g) sifted all-purpose flour

1 tablespoon (15 ml) baking powder

Pinch of salt

1 1/4 cups (250 g) granulated sugar

1/2 cup (1 stick or 120 g) butter, melted

1 cup (235 ml) milk

3 large eggs

2 teaspoon pure vanilla extract


1. Grease and flour the cake pans. Preheat the oven to 350°F (180°C).

2.  To make the cake: Add the flour, baking powder, salt, and sugar to the large bowl. Mix together.

3.  Add the melted butter and the milk to the flour mixture and stir with the wooden spoon.

4.  Beat the mixture for 1 minute with the handheld or stand mixer.

5.  Break the eggs into the small bowl. Add them with the vanilla extract to the cake batter, then beat with the mixer for another 3 minutes, constantly scraping down the sides of the bowl with the rubber spatula.

6.  Pour the cake batter evenly into the 2 cake pans. Bake for 25 to 30 minutes.

7.  Test the cakes with a toothpick. When they are done, use oven mitts to remove them from the oven. Let them cool in the pans for 10 minutes.

8.  Slide the blade of the metal spatula around the edges of the cakes to loosen them from the pans.

9.  Place one of the cakes on a cooling rack. Place a second cooling rack on top. Hold the 2 racks together and flip the whole thing over. The cake is now upside-down on the rack. Gently lift off the pan and transfer your cake to a plate. Repeat with the other cake.

10. Let the 2 layers cool completely before frosting with the Creamy Butter Frosting.


Creamy Butter Frosting


1 cup (2 sticks, or 240 g) butter, softened

3 cups (360 g) confectioners’ sugar

1/8 teaspoon salt

1½ teaspoons pure vanilla extract

3 tablespoons (45 ml) heavy cream

2 or 3 drops red food coloring (optional)


1. Cream the softened butter in a stand mixer.

2. Gradually add the confectioners’ sugar until it is all combined.

3. Mix in the salt, vanilla extract, cream, and food color-ing. Beat on low speed for 10 minutes, until frosting is silky.

4. With the metal spatula, spread about one-third of the frosting between the 2 cake layers Use the remaining two-thirds to cover the top and sides of your cake.

Marilla’s Plum Pudding Sauce


½ cup (90 g) packed brown sugar

1½ tablespoons (11.5 g) flour

Pinch of salt

1 cup (235 ml) boiling water

1 tablespoon (30 g) butter

½ teaspoon vanilla extract



1. Combine the brown sugar, flour, and salt in a small saucepan.
2. Very gradually, add the boiling water and stir with a wooden spoon.
3. Over low heat, stir the mixture until it is thick and creamy, about 5 minutes.
4. When the sauce is thick, remove the saucepan from the heat. Stir in the butter and vanilla. Let the butter melt completely.
5. Serve warm over Marilla’s Plum Pudding (see recipe on page XX).

Gilbert’s Hurry-Up Dinner


3 tablespoons (45 g) butter

¼ cup (30 g) all-purpose flour

2½ cups (600 ml) milk

½ teaspoon salt

black pepper, to taste

1 cup (150 g) frozen peas

7-ounce (198 g) can salmon or tuna, drained

mashed potatoes, for serving

chopped parsley, for topping (optional)



1. Add the butter to the saucepan and melt over medium heat, then add the flour. When all the flour is mixed in add the milk.
2. Add the salt, black pepper, and frozen peas to the pan. Cook until the mixture thickens
3. Add the salmon to the pan, breaking it up into pieces. Once the salmon is warmed, remove from the heat.
4. Top with the parsley, if using, and serve with the mashed potatoes.

We have nothing left to say but YUM! If you want to experience more late-nineteenth-century Prince Edward Island cuisine like Poetical Egg Salad Sandwiches and Diana Barry’s Favorite Raspberry Cordial, we recommend you pre-order a hardcopy of The Anne of Green Gables Cookbook on Amazon for $19.99.

Thank you so much to Race Point Publishing and The Quarto Group for sharing these delectable treats with us! Now we just have to decide which recipe to make first!

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