Ralph Ayres' Cookery Book

by Jane Jakeman

Hardcover, 2006

Status

Call number

Culinary Literature -- JAK

Call number

Culinary Literature -- JAK

Publication

Bodleian Library, University of Oxford (2006), Hardcover, 87 pages

Description

Ralph Ayres was head cook at New College in the 1770s. This book is a fascinating insight into the eighteenth-century kitchen, a period of great interest to social and culinary historians, and includes recipes for famous dishes such as Quaking Pudding, and Oxford Sausages.

Physical description

87 p.; 9.53 inches
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