The Jamaica Cookery Book
- Year
- 1893
- Era
- 19th century
- Origin
- Jamaica · Americas
- Language
- English
- Category
- Caribbean
The Jamaica Cookery Book, compiled by Caroline Sullivan and issued from a Kingston imprint in 1893, is widely regarded as the first cookbook published in Jamaica. Drawing together domestic recipes adapted to local ingredients and conditions, it records the creolised culinary practices of late nineteenth-century Jamaican households and stands as a foundational document in the printed history of Caribbean cookery.
Cooking from this book
Pepperpot Soup
Signature dishPepperpot Soup is the dish most readers associate with Caroline Sullivan's pioneering Kingston volume. A deep green, peppery pottage built on callaloo and other leafy greens, enriched with salted meats and thickened by long simmering, it embodies the African, Indigenous and European strands woven into Jamaican cookery. As the first cookbook published on the island, Sullivan's collection helped fix this soup in print as an emblem of the Creole table.
An editorial note on a dish associated with this book, written for The Coquinist. It is not a reproduction of the book's recipe.
