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The English and Australian Cookery Book by Edward Abbott, 1864
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Object statement
Book, 'The English and Australian Cookery Book', by Edward Abbott, published London, England, 1864
White Australians have generally regarded the consumption of native flora and fauna with hesitation. From the outset of European colonisation, emphasis has been placed upon the cultivation the exotic grains like wheat, and animals such as sheep and cattle, in order to establish a familiar and long-term food supply.

However, by necessity and sometimes choice, native produce comprised an important part of the diet for many colonists throughout the 19th century. While plants were rarely exploited as a food source, plentiful kangaroos and water fowl were an obvious source of protein for those isolated on properties in the country. Fish were a major part of the diet for coastal settlements.

Possibly as a result of this ambivalence, there was little attempt to codify a specific Australian cuisine until Edward Abbott's, 'The English and Australian Cookbook', was published in 1864. Describing himself as an 'Aristologist' or an expert in fine dining, Abbott collected recipes that often combined native and exotic ingredients. The result was dishes such kangaroo stuffed with a mixture of beef suet, bread crumbs, parsley, shallots, marjoram, thyme, nutmeg, pepper, salt, cayenne and egg. He also championed locally produced wines and discussed related matters such as servants and smoking.

Abbott was born in New South Wales in 1801. He was the son of an army major and therefore part of the colonial gentry. The family moved to Hobart in 1815. Abbott settled into the local society, establishing the 'Hobart Town Advertiser' in 1839 and getting elected to parliament in 1856.

It was in Tasmania that he developed his enthusiasm for local ingredients. 'The English and Australian Cookbook' is widely regarded as the first Australian cookbook. It was published by Sampson Low, Son and Marston of London and has a green and red binding with a gilt design depicting a globe and the four seasons. There is a coloured frontpiece and 3 other coloured plates.

The work only appeared in one edition. Colonists continued to rely on English cook books for many years afterward and it was not until the 1890s that a larger body of locally written books became available.
Written by Edward Abbott, probably in Tasmania. The book was published by Sampson Low, Son and Marston of London. Printer unknown.

The publishing date 1864 appears in the book.
Purchased by the museum from an antiquarian book dealer in 1985.

 This text content licensed under CC BY-NC.

Cookery book titled "The English and Australian Cookery Book/ Cookery for the Many/ as well as the Upper Ten Thousand. By an Australian Aristologist". The book consists of 292 pages in original binding, sewn with linen thread along the spine in 20 sections. Cover is red and green with a gilded design of a globe and the four seasons, pages are cream printed in black, with a colour frontispiece and three other colour plates. The book contains recipes for various food and beverages, domestic tips and advice regarding smoking, tea drinking and servants with 12 pages of advertisments.

Made: Abbott, Edward; London, England; 1864

Made: Sampson Low, Son and Marsden; London, England; 1864
Production date
190 mm
133 mm
28 mm

 This text content licensed under CC BY-SA.
Acquisition credit line
Purchased 1985
+ Cooking
+ Domestic life
+ Colonial life
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{{cite web |url=http://from.ph/38152 |title=The English and Australian Cookery Book by Edward Abbott |author=Powerhouse Museum |accessdate=25 January 2015 |publisher=Powerhouse Museum, Australia}}

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