Recipes
History with flavour
Good food and generous hospitality were part of the rhythms of domestic life at Rouse Hill House. A collection of cookbooks and handwritten recipes accumulated over more than a hundred years remains in the house, and provides a taste of the family’s culinary repertoire through times of boom and bust
![[Mrs Beeton's Cookery Book], circa 1880](https://images.slm.com.au/fotoweb/embed/2023/07/5abdb0720f934c2fb8c13f209f742f66.jpg)
Rouse Hill recipes
Through most of the nineteenth century, Rouse Hill House was the social hub of the district and the Rouse family regularly played host to many events
Cook & Curator
Translating tastes: the Rose Seidler recipe collection
Recently translated from the original German, recipes kept by Rose Seidler provide valuable insight into her culinary heritage and Austrian identity
Cook & Curator
Eier auf Florentiner Art (Eggs Florentine)
This classic recipe is simple to make yet rich and flavoursome. Perfect for a weekend brunch or a light supper
Reviving an heirloom recipe
Wedged between the pages of an old family cookbook is a manuscript recipe for Meroogal Sponge
A manuscript cookbook from Meroogal
Cooking was an integral part of the rhythm of life for the family at Meroogal, near Nowra on the south coast of New South Wales
Cook & Curator
Orange cake
The zest of citrus and a hint of whisky gives this cake a wonderful fragrance. Served for afternoon tea, it’s sure to become a staple in your household
Bischofsbrot (Bishop’s Bread)
Studded with colourful glacé fruits, Bischofsbrot, or Bishop’s bread, is an egg-rich, sweetened loaf popular in northern Europe
Cook & Curator
Äpfel im Schlafrock (Apples in their dressing gowns)
Baked apples wrapped in buttery pastry are sweet and simple. You can use store-bought pastry or try our classic recipe