Image: King's College, Adelaide · Public domain
Green and Gold Cookery Book
- Year
- 1923
- Era
- 20th century
- Origin
- Australia · Oceania
- Language
- English
- Category
- Australasia
The Green and Gold Cookery Book is a community-compiled volume first issued in 1923 in Adelaide in support of King's College, drawing recipes from staff, students' families, and local contributors. One of the most enduring fundraising cookbooks of South Australia, it has been reprinted through numerous editions across the twentieth century and remains a valuable record of domestic Australian cookery and colonial culinary tastes.
Cooking from this book
Pavlova
Signature dishThis celebrated Adelaide compendium, first issued in 1923 by King's College and reprinted through countless editions, is closely tied to the meringue dessert that became a fixture of Australian home entertaining. A crisp shell yielding to a soft marshmallowy centre, crowned with whipped cream and seasonal fruit, the pavlova embodies the cheerful, generous spirit of the book. Its inclusion in successive editions helped cement the sweet as a hallmark of southern hemisphere table tradition.
An editorial note on a dish associated with this book, written for The Coquinist. It is not a reproduction of the book's recipe.
