Chicken was the most popular meat eaten by New Zealanders in the early 2000s. However, it was a speciality meat until the 1960s, when production of mass barn-raised broiler chickens for domestic consumption dramatically increased. Before this, it was reserved for special occasions of the type illustrated on the cover of this 1920s cookbook. The small roast chicken cuts a rather lonely figure among the puddings and baked goods.
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Alexander Turnbull Library
Reference: E. Futter, Home cookery for New Zealand. Auckland: Whitcombe and Tombs, 1926 (B-K 942-COVER)
Permission of the Alexander Turnbull Library, National Library of New Zealand, Te Puna Mātauranga o Aotearoa, must be obtained before any re-use of this image.
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