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Boiling the Christmas pudding
Oct 25–31, 2026
The week ends with the year's biggest pudding — a pound each of raisins, currants, and suet tied in a cloth and boiled six to eight hours, made now so it can mature until Christmas. Sunday's braised lamb, Monday's stewed rabbit, and Friday's baked cod fill the days around it.
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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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.