Traditional Recipes

Potato Burgers

3 medium potatoes
1 large onion
1 C. walnuts
  2 beaten eggs
1 t. salt
1/2 C. cracker crumbs

Put first column of ingredients through food chopper. Add egg, salt and crumbs. Form into patties and fry until browned. Can be served with your favorite gravy.


Traditionally fishcakes are made with the leftovers of a salt fish dinner. You would just mash leftover potatoes, mix them with deboned, cooked salt cod or hake (ling) and onions, make into patties and fry in butter until crispy on both sides and hot throughout. This is usually served with green tomato chow.

However, if you wish to make this recipe from scratch, I'll try to give you an idea of the amounts of ingredients to use.

4 cups mashed potatoes
1 1/2 cups salt fish, cooked, deboned and shredded
1/2 medium onion, chopped finely

Mix all ingredients together, form into patties and fry in butter.

To cook salt fish:
In saucepan, add fish pieces and fill with cold water. Bring to boil. Boil 10 minutes. Drain, rinse fish and refill with cold water. Bring to boil and let boil 10 minutes. Repeat another time, this time cooking until fish flakes apart.

Steamed Island Blue Mussels

To steam Island Blue cultured mussels, first rinse under cool running water. Steam in 125 ml(1/2cup) of water in a covered pot over medium heat for 7-10 minutes for 1kg(2 lbs) of mussels or until the shells are wide open, and the meat is coming loose from the shell. Add a touch of wine, chopped celery, carrots, garlic, or onion for extra flavour and colour. For the microwave, just place the mussels on a shallow pan, add 50mL (1/4 cup) of hot water and cook at high temperature for 4-5 minutes for 1kg(2 lbs) of mussels.

Malpeque Oyster Supreme

1 doz.Malpeque oysters 
50 mlbutter 1/4 cup
15 mlfinely chopped onion 1 tbsp.
5 mlchopped parsley1 tsp.
5 mllemon juice1 tsp.
50 mlfine bread cumbs1/4 cup
50 mlfinely crumbled cooked bacon1/4 cup
125mlgrated mild cheddar cheese1/2 cup

Scrub oysters under cold running water. Open and sever the muscle holding the oyster to the shell. (Try to avoid loss of liquor.) Discard upper half of the shell. Arrange oysters on a broiler pan. Melt butter and sauté onion 2 minutes. Add parsley and lemon juice. Pour a tsp. of mixture over each oyster. Combine remaining ingredients and sprinkle on top. Broil 1 to 2 minutes or until lightly browned. Makes 4 servings.

mosser's clam chowder

1 1/2 cups clams
   drained (with liquor reserved), poached or steamed, bottled or canned.
3-4 slices salt pork or bacon
   cut into small bits.
1 medium onion
   finely chopped.
2 medium potatoes
   diced and parboiled, until just tender. reserve water.
2 cups light cream

Fry out the salt pork until crisp, remove, then brown the onion.

Allow potato water to cool a little then add bacon, onion, and potato and calm liquor.

Bring to a boil, then simmer 5 minutes.

Season with salt and pepper to taste. Add cream gradually until it comes just to the boiling point, then add clams.

Just heat them through; Sprinkle with a very tiny pinch of thyme and serve with biscuits.

Raspberry Squares (also delicious using apricots)

1/2 cup butter
1/2 cup brown sugar, firmly packed
1 cup sifted flour
1/4 tsp. baking soda
1/4 tsp. salt
1 1/2 cups rolled oats
1 cup raspberry jam (or try apricot)
1/4 cup finely chopped almonds, blanched and skinned (optional)
1 cup grated lemon rind

Cream together butter and brown sugar until fluffy. Sift flour, soda and salt together and stir into butter and sugar mixture. Add the oats and stir until thoroughly blended together. Divide this into two thirds and one third. To the one third add the almonds again mixing well. Put the larger portion into a greased square pan (9 x 9 in) and press evenly over the bottom. Combine the jam and lemon rind then spread evenly over the oat mixture. Gently sprinkle the remaining oat mixture over the jam and pat dowm lightly. Preheat oven to 350 F and bake 30 minutes or until golden brown. Cut into squares while still warm for easy handling.

by Julie Watson

Favourite Recipes from Old Prince Edward Island Kitchens

Boiled Dinner

The boiled dinner is almost as much an Island institution as salt fish or potatoes, particularly in rural or fishing homes where the men can't keep to a strict schedule. When they do come in for a meal, they want it fast and lots of it. Although the recipe says to cook the vegetables for one hour, it will not hurt them to simmer for a longer time.

Boiled dinner can be prepared using ham, cottage roll, corned beef, beef, even fish. My husband particularly likes a ham, simmered with cabbage on the wood stove all day long, especially when he comes in from a cold day of shoeing horses or riding. You can vary what you put in according to what you have on hand.

4 lb corned beef
1 small cabbage
3 large carrots
6 medium onions
6 small parsnips
1 small turnip

Wash meat quickly in cold water. If very salty, soak one-half hour in cold water, or let come to a boil; then drain. Place meat in a kettle, with boiling water to cover. Let cook 3 to 5 hours or until tender. Two hours before serving, add carrots, cabbage and turnips cut in quarters and, one hour before serving, add parsnips, onions and potatoes. Serve attractively arranged on a platter.

by Julie Watson

Creamed Peas

My husband recalls his grandmother making a white sauce, adding cooked peas (or canned) and serving them over toast for lunch or as a vegetable for dinner.

White Sauce

1 rounded tbsp. butter
1 rounded tbsp. flour
1 cup milk
1/2 tsp. salt
1/4 tsp. pepper

Rub the butter and flour together in a double boiler. When smooth add the milk slowly. Stir over the fire steadily until it thickens. Add the seasoning and it is ready for use. This is the best of all sauces.

Green Tomato Pickles (chow)

Chop fine 8 lbs green tomatoes
add 4 lbs brown sugar and boil 3 hours
add 1 quart vinegar (use strong pickling vinegar)
1 tsp. each mace, cinnamon and cloves, and boil 15 minutes.

Potato Bread

6 potatoes, cooked and diced to make 4 cups
1/2 cup butter
1 cup hot milk
1 tbsp. salt

Mash together potatoes, butter and a small portion of the not milk. Mash vigorously until smooth, then stir in the remaining milk and salt.

1 cup lukewarm water
2 tsp. granulated sugar
2 pkgs yeast
9-10 cups all-purpose flour

Pour the cup of lukewarm water into a small bowl and stir in sugar, mixing until it's dissolved. Sprinkle the yeast over this water, but do not stir. Let sit for 10 minutes and it will be foamy. Stir down the yeast with a fork and stir this into the potato mixture (this should be cool). Measure out two cups of flour and beat in vigorously until well mixed. Continue adding flour and stirring in until it becomes too stiff to stir. Turn onto a floured board and knead for 15-18 minutes, working in more flour as the dough becomes sticky. When the dough becomes smooth and satiny, form into a ball. Lightly coat the dough with grease (this is easiest if you grease a large bowl, then turn the dough in it until it's coated all over). Cover the bowl with waxed paper (grease it first) and a damp cloth and set in a warm place. When the dough has almost doubled (in just over an hour) return the dough to the floured board and knead again for about 5 minutes, adding more flour if needed.

Divide the dough in two and shape to fit in generously greased loaf pans (they should be 9 x 5 x 3 in size). Cover again with greased waxed paper and your damp cloth, and again set aside. In about an hour they will rise to double and should be baked in a 375 F oven for 45-60 minutes. Test by tapping; if it sounds hollow it is done. Remove to a rack and after about 5 minutes turn out of pans.


Very popular in Scottish communities. Bannock was made by many different ethnic groups as a substitute for yeast bread. It was quick to assemble and cook and calls for ingredients than can easily be substituted. Drippings from pork gave bannock added colour from the dark flecks in the fat. Sour milk, or sweet milk and cream of tartar could be used. Sugar can be added to make it sweeter for special occasions.

Bannock is usually cooked in the oven which allows it to rise well and take on a golden brown colour. If cooked on top of the stove, it can rise well, depending on temperature but the exterior tends to take on a darker colour because of the direct contact with the pan.

Usually it is cooked in an oval shape with cross marks on top. They are made with a knife so that serving pieces can be broken off. Or, you can leave the cross marks and slice it.

3 cups flour
1 tbsp cream of tartar
1/4 cup lard or dripping
1 1/2 tsp. soda
1 tsp. salt
1 cup milk

Combine flour, soda, cream of tartar and salt in large bowl. Cut in fat. Stir in milk with a fork. Knead lightly 10-12 times. Roll out to one-inch thickness and cut squares in surface about 1/2 inch deep. Place bannock in hot cast iron pan lightly greased with lard. Cook for 4 to 5 minutes on each side. Serve hot or cold with butter and molasses.

Favourite Recipes from Old Prince Edward Island Kitchens
by Julie Watson