Recipes
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
Bischofsbrot (Bishop’s Bread)
Studded with colourful glacé fruits, Bischofsbrot, or Bishop’s bread, is an egg-rich, sweetened loaf popular in northern Europe
Don’t forget your homework
In a simple ruled exercise book, with margins drawn neatly in red ink, are over 60 pages of handwritten recipes, cooking rules and techniques, recorded by 12 year old Jenny (Dolly) Youngein, 104 years ago
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
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
Preserving our culinary heritage
Autumn is the time when families like the Rouses of Rouse Hill Estate preserved the last of the warmer weather’s bounty to enjoy in the months to come
Reviving an heirloom recipe
Wedged between the pages of an old family cookbook is a manuscript recipe for Meroogal Sponge
![[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