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Duck in jelly and devilled crab
Oct 11–17, 2026
Sunday is the longest project in the pool: a duck boned down the back and stuffed with veal and green peas, then set in its own clarified jelly. The rest of the week stays short — a corn chowder, scalloped oysters, a beef loaf, and devilled crab on Friday.
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
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Tuesday
Scalloped Oysters (Second Recipe)
View a published recipe at Internet Archive (opens in a new tab)
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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.