Imagine having pork and potatoes every night for supper.
To break the monotony, you decide to innovate. Instead of pork and potatoes, you serve pork (without potatoes). And the next night, to really switch things up, you prepare potatoes but without the pork. Such was the reality of poorly provisioned nineteenth-century emigrants living in the backwoods of Canada.
To understand the importance of the potato in this settler scenario of “doing without,” we turn this week to two of Canada’s most famous nineteenth-century emigrant writers, Catharine Parr Traill (1802-99) and her sister Susanna Moodie (1803-85).
Catharine Parr Traill (Image Credit: Library and Archives Canada)
Here’s a sample of Traill’s and Moodie’s potato-musings:
“The potatoe is indeed a great blessing here; new settlers would otherwise be often greatly distressed, and the poor man and his family who are without resources, without the potatoe must starve.”
– Catharine Parr Traill, The Backwoods of Canada, 125
“I have contemplated a well-hoed ridge of potatoes on that bush farm with as much delight as in years long past I had experienced in examining a fine painting in some well-appointed drawing-room.”
– Susanna Moodie, Roughing It in the Bush, 375
While Moodie waxes poetic about her kitchen garden, Traill appreciates the practical knowledge necessary to vary the regular mealtime appearance of this life-saving, tuberous vegetable.
One Potato Recipe, Two Potato Recipes, Three Potato Recipes, Four . . .
In Traill’s The Canadian Settler’s Guide, which was originally published as The Female Emigrant’s Guide and Hints on Canadian Housekeeping (1854), I count at least eight potato-related recipes and dishes. I suspect there are more beyond what is included in the “Potatoes” section.
“Every body knows how to cook a potato,” Traill begins, but she includes the instructions just in case you haven’t had this daily pleasure and don’t know the trade secrets. (124)
For an economical dish, when meat is scarce and there are hungry mouths to feed, Traill recommends Irish Mash. (127) It’s the perfect meal for a large family in the backwoods. The recipe calls for “a large quantity of potatoes” (just in case you haven’t had enough already!), seasoned with onion and pepper, and mixed with leftover cold meat. I opted for chopped bacon and green onions for a bit of (Irish) colour.
Traill describes this dish as “satisfying” rather than “delicate.” I’d have to agree. Having consumed more than my annual share of mashed potatoes during the past week, I was grateful for the luxury of ordering sushi last night.
Text and Photo Credits (except where indicated): Shelley Boyd
Moodie, Susanna. Roughing It in the Bush or Life in Canada. 1852. Edited by Carl Ballstadt, Centre for Editing Early Canadian Texts Series, Carleton University Press, 1988.
Traill, Catharine Parr. The Backwoods of Canada: Letters From the Wife of an Emigrant Officer. 1836. Prospero Books, 2000.
—. The Canadian Settler’s Guide. 1855. McClelland & Stewart, 1969.