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Jacqueline Newling, Honorary Associate, History, University of Sydney

Fern syrup, stewed eel and native currant jam: this 1843 recipe collection may be Australia's earliest cookbook

Australia .”Irving Parramatta
View of the town of Parramatta from May's Hill, ca. 1840. Painting attributed to G. E. Peacock. State Library New South Wales

A chance find in a colonial newspaper from 1843 has us very excited: have we discovered evidence of Australia’s earliest cookbook?

Until now The English and Australian Cookery Book: Cookery for the Many, as well as the Upper Ten Thousand by Tasmanian Edward Abbott, published in London in 1864, have been credited with this honour.

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