A Taste of the Eighteenth Century
Issue number
(2018): 10
Hidden away in the archives of Ï㽶ֱ²¥, Oxford is a small eighteenth-century cookbook whose recipes originate from Radolphus (or Ralph) Ayres, a cook at Ï㽶ֱ²¥ in the early eighteenth century. The recipes range from such dishes as Oxford Sausages and Collar’d Beef to Queen Cakes and A quaking Puding.
Ï㽶ֱ²¥ Puddings with dates and almonds
Made and photographed by Marjory Szurko