Freshly potted prawns with lemon in chips. Photo © Jacqui Newling for Sydney Living Museums
Wondering what to do with the leftover turkey, ham and seafood? Try potting them!
(Potted prawns recipe below)
The annual Christmas Fare at the Hyde Park Barrack. Photo © James Horan for Sydney Living Museums
As we delight in the edible joys on offer at our annual Christmas artisan food fare at Hyde Park barracks, it is interesting to reflect on what our colonial counterparts were putting on their tables for Christmas. Continue reading
Mrs. Macpherson's cookery class: the Christmas pudding [detail]. Alfred May and Alfred Martin Ebsworth. Australasian Sketcher, December 20, 1879. State Library of Victoria. A/S20/12/79/145
Judging by the fashionable dress of the women in Mrs Macpherson’s plum pudding class shown above, the traditional plum pudding was a standard requirement, if not the centrepiece, on all the best tables. But in the true spirit of Christmas, our archives tell us that the less fortunate were also tucking in to the classic plum pud!
Fort Street Public School - [cookery class], 1 Jan 1910, State Records of NSW Digital ID: 15051_a047_005338
Thanks to the generosity of family descendants of Jenny ‘Dolly’ Youngein, who lived at Susannah Place in the early 1900s, we’ve been able to take a closer look into Dolly’s school cookery homework book, from 1912. We had previously only had a tantalising glimpse…
Mrs Beeton's Christmas plum pudding. Photo © James Horan for Sydney Living Museums
Yes, it’s pudding time again! We’ve been busy boiling traditional Christmas Plum Puddings, made from an 1861 Mrs Beeton’s recipe, for Colonial gastronomy workshops and upcoming Christmas events. Continue reading
Dinner bowl (reconstructed) used in the Hyde Park Asylum for aged and destitute women, 1862-1886, excavated from beneath the floorboards at Hyde Park Barracks. UF9831c. Photo © Jamie North
Archaeology Honours reasearcher Kim Connor joins us again with her recreation of a typical dinner served to women living in Hyde Park barracks in the Destitute Asylum and Immigration Depot in the 1880s. Continue reading
Devilled bones made from an 1850s recipe in the Rouse Hill House and Farm collection. Photo © James Horan for Sydney Living Museums
If you’re celebrating Halloween this weekend, add some devilishly simple ‘devilled bones’ to the menu (recipe below). They make a nice change from the now ubiquitous honey-soy chicken legs and winglets, and are great for kids and adults alike.
Bee skep (detail) in Jeremy L Cross, ‘The true Masonic chart’ AS Barnes and Co, New York, 1855. Courtesy State Library of New South Wales call number T0402300
A hive of industry, and busy as a bee – the work of the humble ‘bumble’ and ‘honey’ bee is extraordinary – their efforts providing honey for sweet treats, such as the honey toffee (recipe below) and bees wax, highly coveted for candles in our colonial past. But more importantly, bees are integral to agriculture, and our own survival, globally.
Georgian silver pocket-sized nutmeg grater. Samuel Pemberton, England. Photo Alysha Buss © Sydney Living Museums
Returning to our colonial spice-box this week, we’re indulging in nutmeg and its lesser known botanical companion, mace. Mace was equally, if not more prevalent in the 18th and 19th century recipes.