A Victorian style luncheon featuring a saddle of lamb (right). Photo © Jacqui Newling for Sydney Living Museums
Now rarely seen in its traditional form, a saddle of lamb or mutton was a prestigious cut of meat that was highly fashionable on colonial tables in the late 1800s. Continue reading
Pickled lemons, made from Margaret Pearson's Cookery recipes for the people, 1890, in The Colonial Kitchen by Charmaine O'Brien, 2016. Photo © Jacqui Newling
As Charmaine O’Brien points out in her book The Colonial Kitchen, Margaret Pearson’s Lemon Pickle recipe reminds us that the relatively recent trend for ‘Moroccan preserved lemons’ is not new to Australian tables at all. Continue reading
Mushroom ketchup and ingredients. Photo © Jacqui Newling for Sydney Living Museums
There are few households in Australia that would not have a bottle of tomato sauce in the pantry cupboard, or, in those that do not, some kind of savoury sauce such as Worcestershire or HP. More recently, Continue reading
Edward Abbott's curry powder. Photo © James Horan for Sydney Living Museums.
Although being immensely popular, Australia’s first published cookbook, Edward Abbott’s The English and Australian cookery book for the many and the upper ten thousand (1864), featured only one recipe for a ‘curry’. Continue reading
The Gryphon and the Mock Turtle illustration (detail) by John Tenniel in Lewis Carroll, Alice's adventures in Wonderland, Macmillan, London, 1872. State Library of NSW DM/827.8/D645.1/4A1
When the Prince of Wales visited Sydney in 1920 (not Charles, but Queen Elizabeth’s uncle, who would later abdicate for Wallis Simpson), a grand ball was held at Government House. Continue reading
'Pavlova' (detail) 1930s style. The new Goulburn cookery book, Edwards, Dunlop & coy, Sydney, 1937. © Sydney Living Museums.
Yes folks, it’s a pavlova – or at least we are told it is, in 1930s cook book such as The new Goulburn cookery book and The Presbyterian cookery book of good and tried recipes.
Freshly potted prawns with lemon in chips. Photo © Jacqui Newling for Sydney Living Museums
Wondering what to do with the leftover turkey, ham and seafood? Try potting them!
(Potted prawns recipe below)
Mrs Beeton's Christmas plum pudding. Photo © James Horan for Sydney Living Museums
Yes, it’s pudding time again! We’ve been busy boiling traditional Christmas Plum Puddings, made from an 1861 Mrs Beeton’s recipe, for Colonial gastronomy workshops and upcoming Christmas events. Continue reading
Dinner bowl (reconstructed) used in the Hyde Park Asylum for aged and destitute women, 1862-1886, excavated from beneath the floorboards at Hyde Park Barracks. UF9831c. Photo © Jamie North
Archaeology Honours reasearcher Kim Connor joins us again with her recreation of a typical dinner served to women living in Hyde Park barracks in the Destitute Asylum and Immigration Depot in the 1880s. Continue reading