One of Australia’s icons, the beloved Margaret Fulton, food writer and cook, passed away yesterday at the age of 94.
I think I probably came across her recipes for the first time in either of the magazines, Womans Weekly or New Idea. She was the first female Australian cook to introduce us to the flavours of other nations.
I used many of her recipes when our children were young as the recipes were simple and easy for a working mother to follow. Both of our daughters cooked from the Margaret Fulton Encyclopaedia of Food and Cookery when they were still school students. Vegetable pie, first cooked in 1992 by my elder daughter, and cinnamon teacake by my younger daughter, were both family favourites.
Back in 2017 I read her memoir, I Sang for my Supper – memories of a food writer, and I felt I knew her after reading it. If you get the opportunity borrow the book from your library to learn more about this amazing Australian treasure, who incidentally was born in Scotland.
I have also reposted a post I wrote a few years ago when I was using one of the recipes from the encyclopaedia.