Ralph Ayres' Cookery Book.
With an Introduction and Glossary by Jane Jakeman. Ayres was Head Cook at New College, Oxford in the early 18th century. The diarist Parson Woodforde records the contents of a meal he ate there in 1756. Included in the recipes Ayres recorded are some of the ones described by Woodforde. Each left page is the facsimile so you can see the recipe in neat hand. The right page is the transcription. Wonderful illustrations throughout. Glossary explains terms no longer in use. 87 pgs, Hb, Dj. Bodleian Library, University of Oxford. NEW. $25.00