The English and Australian Cookery Book. Cookery for the Many, as Well as for the “Upper Ten Thousand” (London, 1864), was published by Edward Abbott under the pseudonym of ‘an Australian Aristologist’. It is generally acknowledged to be Australia’s first cook book. Abbott was a newspaper proprietor in Hobart, an MP and noted for his hospitality. His book included traditional recipes but also many with local ingredients, such as ‘slippery bob’ – battered kangaroo brains fried in emu fat.
Edward Abbott’s pen name was derived from the Greek word for dinner, ariston. He was born in Sydney in 1801, travelled to Hobart with his parents in 1815 and was variously a newspaper proprietor, magistrate and politician.
Australia’s first cook book is an idiosyncratic collection of anecdotes, advice and recipes. On soy sauce, Abbott observes that ‘the vulgar idea is that this condiment is generally made in the East from pounded cockroaches, well spiced’. He gave recipes for Belgian ortolans (rare song-birds) as well as black swan, Scotch haggis as well as kangaroo steamer. And there’s a whole chapter on ‘Hebrew Refection’.
Chapter headings are sometimes conventional – for example, Soups, Game or Pastry. But others are idiosyncratic. The Hundred Guinea Dish deserved a chapter all its own. This dish, purportedly served to Prince Albert and prepared by Alexis Soyer, consisted of turtle heads and fins, and 14 types of bird from turkeys to pigeons and stuffed larks. It was to be garnished with cock’s combs, truffles, mushrooms, crayfish, olives, American asparagus, croustades, sweetbreads, quenelles de volaille, green mangoes and a new sauce. There’s also a chapter devoted to Smoking and one on Dinner Party Precedence.
Cooking times were not specified. As Abbott explained, each cook needed to judge the heat of
the fire or iron stove and adjust accordingly. Although a newspaper review concluded, ‘Enough has been said to indicate its value, and we recommend all good wives to invest 5s.6d. in its purchase
forthwith’, this first cook book failed to revolutionise Australian cooking.
In 2014, 150 years after Abbott’s book was published, a sesquicentenary facsimile edition was produced by Culinary Historians of Tasmania.