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Produce
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Meat & Poultry
Pantry / Durable
Spices & Seasoning
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Jugged beef and red cabbage
Oct 4–10, 2026
The farm book's covered-jar beef anchors Sunday, and the rest of the week works around it: split-pea soup on Monday, a turkey blanquette in a potato border on Tuesday, and red cabbage braised with apple and sherry on Wednesday. Friday is salt cod with egg sauce, and Saturday is buttermilk biscuits.
Every recipe here is adapted from a historical cookbook record — the Canadian Farm Cook Book (1911) and The Canadian Family Cook Book (1914) — with quantities restated in modern units. This is a present-day menu assembled from those records and a source-led sampler, not a claim that this exact week is traditional or representative of how every Canadian household ate.
The Canadian Kitchen dinner week
The Canadian Kitchen dinner week
19 of 58 items checked
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3 of 8 items checked · 4 aisles
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Each dinner is adapted from a public domain record in the Open Recipe Archive collection; the card’s source link carries its original cookbook and record. These dishes reflect authentic period techniques and ingredients, organized into a practical weekly dinner plan.