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Produce
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Meat & Poultry
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An almond custard and a cold salad
Oct 18–24, 2026
A thrifty week that cooks from the store cupboard: a long-simmered tripe in tomato, a turnip saute, a stewed rump steak with mustard, and a curd and almond tart from the 1864 book, with a sweet lemon bread to bake on the Saturday.
This is a present-day menu assembled from historical cookbook records — the 1864 English and Australian Cookery Book and the 1893 Art of Living in Australia — and it is a source-led sampler, not a claim that this exact week is traditional or representative of how every Australian household ate. The recipes are adapted for modern kitchens, with quantities restated in modern units and the method compressed; the 1864 book is an English colonial book as much as an Australian one, and reads that way.
The Australian Table dinner week
The Australian Table dinner week
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Thursday
Stewed Beetroot and Mashed Potatoes
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.