Catharine Parr Traill’s The Female Emigrant’s Guide: Cooking with a Canadian Classic
Edited by Nathalie Cooke and Fiona Lucas
McGill-Queen’s University Press, 2017
In our easy 21st century life, we think we’re “roughing it” when the power goes out for a few hours. But the first emigrants to Canada not only didn’t have power, they also didn’t have roads, running water, nearby stores and shops, or shelter… until they built it themselves.
Catherine Parr Traill (and her sister Susanna Moodie) were part of the early waves of colonial settlers who cleared and farmed land in (then Upper) Canada, and Traill especially documented what her life was like, including the many recipes (receipts) used for daily meals and medicines, as well as instructions on how to do just about anything, from building a fence to making butter.
Originally published in 1855, The Female Emigrant’s Guide was written especially to offer advice to new settlers, explaining what to bring on the crossing, what to buy, and offering myriad tips and instructions on how to set up a homestead in the middle of the woods and not die in the process.
This hefty edition is more interesting than Traill’s own work, however, because of the massive amounts of research and supporting documents Cooke and Lucas include. At 608 pages, the authors include not just the original work by Traill, but a biography, a publication history of the work (it was printed in different editions, with changes and corrections to each version), and then an extensive section called “Guide to Traill’s World” that includes typical seasonal menus, modern interpretations (with measurements and cooking times) of recipes in the guide, a primer for fireplace cooking at home, plus an extensive look at cooking measurements since most recipes of the time didn’t include standardized measurements and when measurements were includes they might be metric, imperial, avoirdupois, Winchester, wine, or apothecary. Or you know, an actual teacup and teaspoon, regardless of how they compared to any official system.
A massive glossary of food and cooking terms might be unnecessarily completest; some entries are for things not actually referenced in Traill’s work but the editors have included them because they were in popular use elsewhere at the time.
Which is to say, that this is a definitive work on both Traill and her life.
The editors avoid delving into the political issues provoked by Traill and other settlers; that is, the outright theft of First Nations land by colonial settlers, other than to point out that they have reproduced the original work as it was written, including the use of terms that are now out of use or considered offensive. Traill and others like her believed themselves to be entitled to Canadian land, and certainly we wouldn’t be here without their efforts, but the general treatment of First Nations peoples in the effort to colonize North America is a shameful bit of history that is vaguely romanticized when admiring Traill’s work.
