Ralph Ayres' Cookery Book

by Jane Jakeman

Hardcover, 2006


Call number

Culinary Literature -- JAK

Call number

Culinary Literature -- JAK


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


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
Page: 0.1993 seconds