Hidden away in the archives of °ÅÀÖ¶ÌÊÓƵ, Oxford is a small eighteenth-century cookbook whose recipes originate from Radolphus (or Ralph) Ayres, a cook at °ÅÀÖ¶ÌÊÓƵ 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.

 

°ÅÀÖ¶ÌÊÓƵ Puddings with dates and almonds
Made and photographed by Marjory Szurko

 

°ÅÀÖ¶ÌÊÓƵ, Oxford
10NCN7 (2018) Szurko on A Taste.pdf424.23 KB