Heritage Sites Moment: River Lot 24

“The River Lot system pre-dates the sale of Rupert’s Land to the Dominion of Canada and the adoption of the standard rectangular township plan of Alberta…River Lot 24 is unique for its continued occupation by subsequent generations of the same Métis Family that settled in St. Albert after the mission was created by Father Lacombe.”

Family, education, agriculture, midwifery, traditional medicines were all part of the family histories of those who have lived on this land, including Louisa (Rowland) Belcourt and her Mother Sophia Rowland.

Alfred and Amelia (Rowland) Cunningham moved to the little house on River lot 24 seasonally, specifically to be closer to the community and send their children to school.  The Cunningham family farm was too far for travel in the winter months and when the Father Merer School opened in 1909 the decision was made to move the family to River lot 24 for part of each year.

With large extended families, and friends dropping by, food was always being prepared and shared.  An important staple at the table was bannock.

Do you know the origin of bannock? Do you think the recipe originated with the Indigenous People?

Bannock actually comes from Scotland!!  Why don’t you give it a try?

Sharon’s Bannock Recipe

2 cups flour

2 Tbsp of Baking Powder

1 Tbsp of sugar

1 tsp of salt

¼ cup of vegetable shortening

Approx. 1 ½ cups of warm water

Wisk together all dry ingredients.

Using a cheese grater, grate shortening into dry ingredients (my secret is to freeze the shortening). Create a well in the mix and slowly add water until dough forms, NOTE: If you over mix your dough you will have tough bannock.

Put dough on floured counter and spread out until it is about 2 inches thick, use a cup, jar or biscuit cutter to cut into rounds, place on baking sheet and bake in pre heated oven at 400 degrees for about 20 to 25 minutes.

Bannock is served best warm with melted butter or homemade jam.  You can also add raisins, grated cheese, craisins or chocolate chips to your dough, but be sure to add it in before you add the water to your dry ingredients.


You can also try an activity: Métis Word Search

Metis word search answer key

For additional information follow the links below: