Welcome to Trent Valley Archives

Notice January 8, 2022

We are currently closed to researchers, but phone and e-mail inquiries are welcome. We are continuing sales from our bookstore by curbside pickup and mail order.

Introducing Trent Valley Archives Heritage Brands

Trent Valley Archives is pleased to announce the launch of our line of Heritage Brands encompassing historic maps, local history books and high-quality, limited edition puzzles made from original historic photographs. Beginning this fall with the release of two puzzles from the Fairbairn Collection of over 150 black and white glass plate negatives. More information.

Group in Tent c. 1900, Roger Camp, Upper
Stoney Lake F375_C_36
Gower’s Camp, Grubbe’s Island, Stoney Lake

TVA Online Catalogue

TVA is pleased to announce that the Library Catalogue is now online. You can search the catalogue from the comfort of your home and see all the interesting books we have available to consult. You can also see new items that have been added in the last 90 days.

The library has almost 4,000 catalogued materials. The collection includes genealogy resources, family histories, township histories and other books of local interest as well as titles related to architecture and housing, lumbering, soldiering, railways, and topics pertinent to the experience of people who lived in this area.

Click here to view the catalogue. The search screen allows you to be able to search by Keyword, Title, Author and Subject.

While we are still under COVID regulations, if you want to consult something in the library you must book an appointment. Please contact us to book a time.

In Memory of Andre Dorfman

Andre Dorfman, a long-time pillar of the Trent Valley Archives, has passed away, aged 85.


Andre had a background in investments management and as campaign director for Bill Domm’s first election; the only election in 60 years in which Peterborough did not select a candidate for the winning party. Andre grew up in Toronto and attended Ridley College. The family owned property now associated with the Glen Abbey Golf Club and on the Upper Stoney Lake southern shore identified with Ronnie Hawkins. Read more…

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…

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

4 weeks ago

Trent Valley Archives
It's time for another installment of Great Grandma's Gastronomy: Holiday Edition! This week we're making Turkish Delight! 😋Ingredients and Directions: One oz. of gelatine (sheet gelatine is good and usually much cheaper) soaked in half a cup of cold water for two hours. Weigh one pound of granulated sugar and put into a granite pan with half a cup of cold water. Stand the pan over the fire and when sugar is melted and comes to a boiling point, add soaked gelatine and boil steadily for twenty minutes. Flavor with grated rind and juice of one orange and the juice of a lemon, (a tablespoonful of rum also if you wish, it makes it nicer.) Wet a tin in cold water (I find a square jelly cake tin the right size.) And turn this mixture in, having it about one inch in thickness, and stand away to harden. Then cut into stripes about one inch wide and pull them out having confectioners sugar ready to roll them into. Cut these stripes into little squares and roll in the sugar. A few chipped almonds added with the flavoring are nice. Do not boil very fast. It is delicious and not very much trouble after having made it once or twice. Muriel Onderdonk, Printer.Chef's Comments 👩‍🍳 (Wendy Duffus): The recipe writer said she used a cake pan. I used a 9x9 cake pan - the pieces ended up being much too thin and very hard to get out of the pan. I thought to line the pan ahead of time with parchment but wanted to stay true to the recipe procedure.I timed everything that required timing - 2 hours soak for the gelatin and 20 minutes on a soft boil for the sugar/water. I used an aluminum pot that is quite thick. The sugar darkened well before the 20 minutes was up.The pieces felt like Jello but denser and they did NOT taste like gumdrops. The flavour is nice with the orange zest/juice and lemon juice but the texture is off-putting.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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1 month ago

Trent Valley Archives
It's time for our first installment of Great Grandma's Gastronomy: Holiday Edition! This week we're making Golden Fruit Cake! 😋Ingredients: 1 pound of butter. 10 eggs. 2 cups of sugar. 4 cups of flour. 6 oz. of candied pineapple. 8 oz. of sliced cherries. 8 oz. of sliced citron. 8 oz. of pecans. 2 1/4 cups of currants. 6 cups of white raisins. 1/3 cups of cooking sherry.Directions: Cream butter and sugar to a light fluff, add eggs which previously have been beaten, add flour then sherry or grape juice and then add fruits. Bake at 300F for 2-4 hours. Makes 8 lbs.Chef's Comments 👩‍🍳 (Heather Aiton Landry): I do not know who made the Christmas fruitcakes of my childhood. Of one thing I am certain—they contained no alcohol. I was brought up in a teetotalling household, and I am still sometimes surprised to learn which foods traditionally contain liquor. I like the alcohol-free version of fruitcake, so I decided to give Mrs. Doherty’s Golden Fruitcake, which calls for sherry, a try.I cut this recipe for 8 pounds of fruitcake by half. The ingredients were easy to find, and my friend Sue talked me through my lack of experience with sherry by phone while I was in the liquor store. She also suggested that I soak the fruit in sherry for a couple of days before baking the cake, so I did. The cake came together easily, and it was done in the time indicated. The recipe does not indicate whether or not to “feed” the cake with the sherry. I decided to sprinkle two teaspoons of sherry on the cake after it cooled, wrapped it in plastic, then foil, and then put it in a large Ziploc bag. I unwrapped it and repeated the process once a week for two more weeks before conducting a taste test. This cake is delicious, and I think it would have been just as good, although quite different, without the sherry.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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