3 of 8 items checked · 4 aisles
Produce
- Checked by You
- Checked by You
Meat & Poultry
Pantry / Durable
- Checked by You
An Indian week
Oct 4–10, 2026
Curry powder, almonds, and mango-juice run through the week: a mullagatawny built on fowl, a fowl curried with apple and cream, and a casserole of spiced rice. Salmon in Madeira and a duck stewed with young peas keep the French and English sides in view.
This is a present-day menu assembled from historical cookbook records, not a re-enactment of one. Every dish is drawn from one source, Mrs Beeton's Book of Household Management (1861), and the five weeks are a source-led sampler rather than a claim that any one week is traditional or representative of how every Victorian household ate — the book's own tables ranged from a servant's dinner to a banquet. The recipes are adapted: the method is condensed from the original and the quantities restated in modern units, so a cook can shop and season to taste.
Victorian Britain dinner week
Victorian Britain dinner week
21 of 61 items checked
5 of 14 items checked · 5 aisles
3 of 9 items checked · 4 aisles
3 of 9 items checked · 5 aisles
3 of 9 items checked · 4 aisles
2 of 7 items checked · 5 aisles
2 of 5 items checked · 4 aisles
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.