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Produce
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Meat & Poultry
Dairy & Eggs
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Pantry / Durable
Spices & Seasoning
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Roots, veal, and cream
Oct 11–17, 2026
An autumn week built on the kitchen garden and the dairy: Jerusalem artichokes in the soup and mashed on Saturday, haricot beans boiled plainly, veal stewed with its own young carrots and potatoes, and a cod pie with oysters and cream.
This is a present-day menu assembled from historical cookbook records, not a re-enactment of one. Every dish is drawn from one source, Mrs Beeton's Book of Household Management (1861), and the five weeks are a source-led sampler rather than a claim that any one week is traditional or representative of how every Victorian household ate — the book's own tables ranged from a servant's dinner to a banquet. The recipes are adapted: the method is condensed from the original and the quantities restated in modern units, so a cook can shop and season to taste.
Victorian Britain dinner week
Victorian Britain dinner week
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Thursday
To Boil Haricots Blancs, or White Haricot Beans
View a published recipe at Project Gutenberg (opens in a new tab)
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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.