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
Gingerbread biscuits
This gingerbread biscuit recipe has been adapted from a handwritten recipe found at Rouse Hill Estate
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