Common sense cookery

Fort Street Public School - [cookery class], 1 Jan 1910, State Archives NSW, Digital ID: 15051_a047_005338

Thanks to the generosity of family descendants of Jenny ‘Dolly’ Youngein, who lived at Susannah Place in the early 1900s, we’ve been able to take a closer look into Dolly’s school cookery homework book, from 1912. We had previously only had a tantalising glimpse…

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Apple chutney (uncooked)

Golden Wattle cookery book apple chutney ingredients Photo © Jacqui Newling for Sydney Living Museums

I was drawn to this following recipe in Girlie Andersen’s copy of the Golden Wattle cookery book, circa 1948, as it requires no cooking. Instead, it uses the natural processes of alchemy and time Continue reading

An apple a day

Apple charlotte. Photo © James Horan for Sydney Living Museums

Before you crush all your apples into cider as the Curator had us doing last week, we thought we’d celebrate ‘Eve’s fruit’ with some tried and tested family favourites from our heritage kitchens. We’ve featured apple hedgehogs and apple snow in more summery posts, but Apple Charlotte, pictured above, and Auntie Tottie’s Apple cake make perfect autumnal fare.  Continue reading

Eat your history – the book!

Jacqui Newling, author of Eat your history: stories and recipes from Australian kitchens Photo © James Horan for Sydney Living Museums

Handwritten recipes passed through the generations, tales of goats running wild in colonial gardens and early settlers’ experimentation with native foods…
Eat your history dishes up stories and recipes for Australian kitchens and dining tables from 1788 to the 1950s.

Jacqui Newling, resident gastronomer at Sydney Living Museums, invites you to share forgotten tastes and lost techniques, and to rediscover some delicious culinary treasures. Continue reading

Suet-able for the modern table?

Baked apple dumplings

Baked apple dumplings. Photo Jacqui Newling © Sydney Living Museums

With the weather cooling and rain keeping our family (happily!) indoors for much of the Easter break, I seized the opportunity to revisit some old fashioned comfort foods. The nip in the April air inspired me to make some traditional suet ‘crust’ recipes.  Continue reading

Christmas cookery

Make at home edible Christmas gifts.

Christmas rum balls. Photo Jacqui Newling © Sydney Living Museums

T’is the week before Christmas – and egads! I’d better get on with the festive fare. It’s not too late to make a pudding, for the family table or as a gift for friends, or home made treats that follow long-standing Christmas traditions. Continue reading