Welcome to Trent Valley Archives

Notice April 1, 2021

Trent Valley Archives will be closed beginning April 3 for as long as the Ontario-wide shutdown restrictions remain in place.

TVA is getting a makeover!

To facilitate this process, Trent Valley Archives will be closed to researchers from April 8th to the 27th. This will allow us to remove books and furniture from the research room, complete the improvements and return everything to its proper place. We look forward to welcoming you into our updated space!

Trent Valley Archives is Focused on the Future

Peterborough – On Thursday night, as the Trent Valley Archives’ webinar for its members on how to date photographs, began, local MPP, Dave Smith, and a volunteer from the Ontario Trillium Foundation, Les Kariunas, were invited to say a few words. Thanks to a $15,700 Capital grant awarded in 2019, the Archives was able to make needed upgrades to its site which will help extend the life of the building in the years to come. Read more…

In Memory of Herb Franklin


The Board of Directors of Trent Valley Archives has lost one of its most faithful and hard-working members. It is with sadness that we share the news that Herb Franklin passed away unexpectedly and suddenly.

Herb and his wife Sue were sustaining members for many years and recently became Patrons of the Trent Valley Archives.

Read more…

History Books

Trent Valley Archives has a selection of well-loved history books available. Visit our shop to view the list of available titles. (Check back often, available titles subject to change.)

Facebook Posts

14 hours ago

Trent Valley Archives
It's time to buckle up for another Throwback Thursday post! πŸš• This week, we're sharing this photo taken in the winter of 1963 of a Capitol Taxi driver and his taxi cab on a Peterborough street. Starting its engines in 1936, the taxi company is still in business today, becoming one of Peterborough's longest running taxi services. We think the combination of the luxury car and the dapper driver would have made for a quality experience! Did you ride a Capitol Taxi back in the day? ... See MoreSee Less
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It's time for another installment of Great Grandma's Gastronomy! This week we're making Swedish Rolls πŸ˜‹Ingredients and Directions: 5 egg yolks beaten very light. Add 1 cup fruit sugar. 2 tablespoons cocoa. 1 tsp vanilla. Add 5 egg whites beaten very stiff. Put in a long buttered tin (floured lightly). Bake 30-35 minutes in a slow oven. Turn out on a sugared cloth or wax paper and cover with a damp cloth for 20 minutes. Then cover with 1/2 pint of whipping cream. Roll and put in refrigerator and serve with whipped cream or chocolate sauce or both if desired.Chef's Comments πŸ‘©β€πŸ³πŸ‘©β€πŸ³ (Catherine Dibben and Karen Toole): What fun! Karen and I started out by studying the recipe carefully. Questions emerged - what, no flour? - what, pouring not whipped cream but rather whipping cream on to the baked roll? After consultation with Heather at TVA and some of her baker friends, we decided to soldier on and keep the faith.All proceeded fine until we foolishly elected to use parchment (modern) paper in place of the simply greased tin pan, lightly floured! The result: after 35 minutes in a slow oven, it was almost impossible to peel the parchment paper off the underside of the very sticky roll. It may have been much easier with just the greased pan!We persevered and ultimately made three mini Swedish rolls which we then refrigerated. Later we adorned them with whipped cream and drizzled chocolate sauce. The result? A delight! Miraculously, after the refrigeration the jelly roll took on a firm texture like cake! My brother (Karen's husband) has never heard such hilarity coming from a baking session!An observation: it must have taken an intrepid woman with a very strong arm to beat 5 eggs to a froth, beat 5 egg whites until very stiff, and beat whipping cream for the topping!Are you going to try this recipe? Take photos of the finished result and tag us. We'd love to share them on our social media! ... See MoreSee Less
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