Review: Ralph Ayres' Cookery Book
Florence Fabricant, writing in the December 27th, 2006 edition of the New York Times offers a brief review of Bodleian Library's Ralph Ayres' Cookery Book, the cookbook of an 18th Century dining hall master from New College, Oxford:
This slender volume reproduces the pages of the original, interpsersing them with botanical illustrations. It offers some dishes that are quite appealing: quince marmalade, rasberry jam, veal rolled with bacon into ovals and roasted on a spit "as with larks" and gingerbread glazed with dark ale.