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Meat & Poultry
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Pantry / Durable
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Baked beans and kedgerel
Sep 27 – Oct 3, 2026
A farmhouse week that opens with a quart of beans left in a slow oven for six hours and stays quick from there. Wednesday's toad in the hole and Saturday's moulded rice are both under an hour, Thursday's cabbage bakes in an egg custard, and Friday's kedgerel is fish and rice poached in a buttered bowl.
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.