Historical information

This book is compiled from the Grade I Cookery Notes, collected by teachers of cookery at the Emily McPherson College of Domestic Economy in Melbourne, Victoria. The aim of the book is to present a thorough knowledge of the principles of each cooking process so that the student, on completing this work, will be ready to pass on to more advanced cookery. Examples of recipes featured in the book include apple pudding, boiled sheep's head, haricot mutton and Irish stew, among others.The Emily McPherson College of Domestic Economy was an Australian domestic science college for women based in Melbourne, Victoria. During the 1920s, prominent businessman and former Victorian Premier Sir William Murray McPherson KBE, bequested £25,000 (≈ A$2.3 million in 2023) to the establishment of the college. It was officially opened by the Duchess of York on 27 April 1927. In 1979, the college became amalgamated with the Royal Melbourne Institute of Technology as is known as RMIT Building 13.

Significance

The book is historically significant as it was published by a domestic science college for women which is no longer operational. Therefore, the record is an excellent example of the former college and gives us insight into its history and targeted audience. The recipes noted in the record present a unique research potential illustrating how diets and palates have changed over time. Further research potential can be attributed to the bygone societal views inextricably linking women with domestic duties.

Physical description

Mid-green coloured, canvas-bound hardcover book. 110 pages.

Inscriptions & markings

Obverse:
EMILY McPHERSON COLLEGE /
UT DOMUM PATRIAM /
ITA /
HOUSEHOLD /
COOKERY /