A meat souffle

Meat souffle, made from a manuscript recipe in the Rouse Hill House and Farm collection. Photo Jacqui Newling © Sydney Living Museums

Adapting recipes for modern tastes is a challenge: we have expectations of what a dish should taste like, what it goes with, how and even when it should be eaten, which are generally culturally learned. There are recipes that are achievable but may not be deemed acceptable on all tables these days – jelly is a good example. It was once revered on the finest society tables but you’d rarely find jelly served anywhere but at children’s party or possibly at yum cha. Continue reading

Thatched house pie

Thatched Wheelright's Cottage, Easton, UK © Colin Smith and licensed for reuse under this Creative Commons Licence

Calling all cooks! I’ve had mixed success replicating old recipes, some working out better than others. Of late, a Thatched House Pie has proved to be something of a challenge for me, and is my current culinary conundrum. Continue reading

Birds of a feather – rosella jam

Crimson Rosella. Pennantian P[arrot] (Detail). Watercolour on paper watermarked ‘J Whatman’. Volume 04: Zoology of N. [New] Holland etc. [Album view] item 43. © State Library of New South Wales PXD 1098 / vol. 4

Taking advantage of the relative calm that the new year has brought, I’ve been savouring some of the manuscript and heirloom recipes in our collections. Expect to find in the next few weeks a thatched roof pie, a meat souffle and sago plum pudding, but today’s pick is ‘Rosella Jam’. Continue reading