Does the Newfoundland Outport tradition of “pot days or cook days” still exists? I believe this practice has gone by the way side, maybe because of today’s smaller families or people far to busy with work. Have we lost our way to preserve such an institution or have we gone too commercial? I feel we are loosing our identity and it’s time to regain it.
If you have more information and would like to discuss more on this subject, please contact me and let me know how you feel.
In any well-run Outport home, Tuesday, Thursday and Sunday are considered “cook days” or “pot days”. This means that on those days’ pots of salt beef, pork, spare ribs, turnip, carrots, parsnips, potato and almost invariably cabbage are cooked and served hot. On alternate days, Monday, Wednesday and Friday salt or fresh fish, potatoes and warmed over vegetables is the menu. Saturday is pea soup or baked bean day. On Sunday, in addition to the boiled dinner, fresh meat is often served. This is called simply, “fresh.”
Often a pease pudding is boiled with the dinner. For dessert a “duff pudding” or “boiled duff” is cooked on top of the dinner. If there were large, old fashioned raisins in it, it would be “figgy duff.”
Excerpt taken from the Cook Book featuring Favorite Newfoundland Recipes (complied by George Street United Church Women’s Association Revised Edition 1956-1957)