The English and Australian Cookery Book by Edward Abbott

Made by Sampson Low, Son and Marsden in 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 ...


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.


190 mm
133 mm
28 mm


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.
Sampson Low, Son and Marsden 1864


Purchased 1985
23 October, 1985

Cite this Object

The English and Australian Cookery Book by Edward Abbott 2016, Museum of Applied Arts & Sciences, accessed 18 October 2017, <>
{{cite web |url= |title=The English and Australian Cookery Book by Edward Abbott |author=Museum of Applied Arts & Sciences |access-date=18 October 2017 |publisher=Museum of Applied Arts & Sciences, Australia}}
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