The full content of this document is only available to subscribing institutions. More information can be found via www.amdigital.co.uk
If you believe you should have access to this document, click here to Login.
Field name | Value |
---|---|
Reference | ML DSM/641.59901/8A1 |
Library/Archive | State Library of New South Wales |
Title | The English and Australian cookery book: cookery for the many, as well as for the 'upper ten thousand' |
Author/Creator | Abbott, Edward |
Date | 1864 |
Collection | Australian Cookbooks |
Collection Overview | Selection of cookbooks from the State Library of New South Wales. |
Place of Publication | London, UK |
Publisher | Sampson Low, Son, and Marston |
Document Type | Printed Cookbook |
Theme | Food and Gender; Food and Identity; Food Preparation; Food Production and Industry |
Subjects | advice to housekeepers alcoholic beverages baking beer British Imperial cookery coffee cooking dinners and dining desserts food - social aspects gender: female household management housewife Indigenous Australian recipes nutrition poverty recipes smoking service (serving) table setting and decoration wine wine making |
Cuisine | Oceanic cuisine; Australian cuisine; British cuisine; English cuisine |
Description | Written by a Tasmanian Parliamentarian and landowner, this is Australia's earliest known cookbook. It is a miscellany of 'the modern cookery of the mother country and the colonies'. Includes recipes for kangaroo, emu, wombat, mutton-bird and black swan. |
Countries | United Kingdom; Australia |
Names | Child, Lydia Maria Francis |
Note | Please note that some of the metadata for this document has been drawn from the catalogue of the State Library of New South Wales. |
Copyright and Source Archive | Material sourced from the State Library of New South Wales |