Monday, 6 November 2017
Australia's first pineapple recipe
Australia’s First Cook Book, The English and Australian Cookery Book, by An Australian Aristologist, Edward Abbott 1864 London (facsimile)
And Companion Volume: 1864-2014 Sesquicentenary Edition by some Australian Aristologists, The Culinary Historians of Tasmania 2014 Hobart
Aristology – the art of cooking and dining
Pineapple Rum: sliced pineapples, put into rum, and hence the name. The rum should be of a brown transparent colour, smooth, oily taste, strong body and consistence, and good age. Jamaica is the very best spirit of this kind.
I love the confidence with which the following nutritional information is given!