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

New College Puddings with dates and almonds
Made and photographed by Marjory Szurko

New College, Oxford