Parchment-bound household recipe book The pages are numbered as follows: Page 1 A Pasty; Season Minced Pye; A Florantine Page 2 Stew Fish; to Make a hash of Mutton; Frigasay of Chickens Page 3 Sauce for a boil'd leg of Muton; Sauce for Rosted veal; Sacue for a pigg; Sauce for Rosted Ducks; Sauce for Venison or hare; Sauce for Capons or henns Page 4 Collar Beef; Make wiggs; Ginger Bread Page 5 Garth Cake; Sack Pudding; Biskits Page 6 Sauce for Cod head; Collar Eels Pikes or Salmon Page 7 light Gingerbread; Short Gingerbread Page 8 To Make a Cake of a Peck of Flour; White Plumb Cake Page 9 Goosberry Wine; Black berry Wine Page 10 Ragooe of breast of veal; A White Frigacey; To Dress Puld Rabbits Page 11 A Raggoe of goos; Stew Pidgeons Page 12 A Dum Cock; A Polow Page 13 Lobster Soop; Oyster Soop Page 14 Roast a Pike; Pickle Wallnuts Page 15 Pickle Cabidges white or red; Pickle Collyflowers [Page 16 - number not used] Page 17 Pickle Mushromes; Pickle Onions; Pickle Coucumbers Page 18 Pickle quinces; Pickle them all the year green Page 19 Pickle Ashen keys; Sallary soop Page 20 Preserve Damsons Page 21 Stew a hare; Egg Pye; Leg of Pork like Ham Page 22 A Jam of Cherries; Rasberry Jam Page 23 Curran Jam; Sauche for Brawn; Red Elder Wine Page 24 Morella Wine; An Excellant Jelly Page 25 A Christall Jelly Page 26 Apple Cream; A Trifle Cream Page 27 Clouted Cream; Quince Cream Page 28 Make Custards; Rice Pudding; Milk Punch Page 29 Bitter drops; Marrow pudding Page 30 A Green boyld Pudding of sweet herbs Page 31 A Quaking Pudding; An Excellant bake Pudding Page 32 Veal Cutlets; Fry Apple Pyes; Artichoke Pye Page 33 Angellets; Preserve Apricocks Page 34 Candie Apricoks Page 35 Cakes of Almonds; Preserve Angelica Roots Page 36 Make flesh of Apricocks; Almond Buttar Page 37 Cadd? of Arundels Manchet; Bake beef like red deer; To make a Past of Goosberys or barberies or [...?] Page 38 Broth to drink; Broth to eat on fasting days Page 39 Stew Beef; Draw Buttar; Codling Cream Page 40 Chees Cakes; Chicken Pye Page 41 Calf foot Pye Page 42 To Boyl a Capon with Brewis; A Caudle Page 43 Dry Cherries; Boil a Capon in white Broth Page 44 Stew Calfes feet; Make paste for Custards; Tart of Cherries Page 45 Sauce Calfs Head; a made dish; boyl a duck Page 46 Preserve Damsons white; a white fool Page 47 A Fool Page 48 Candy all kind of Frut... such as comfit makers candy their fruit with; Candy all Flowers ye Spanish ways; Boyl Divers kind of fish Page 49 Marble Fish; Goosbery fool Page 50 Goosberries Custard; Goosberys like hops; Preserve Grapes Page 51 Preserve Grapes to look clear & green; Sauce Carp or Gurnet; Roast a hare Page 52 Tart of Hips; Cakes of Lemons or Violets; Candy lemons & oranges Page 53 White lemon Cake Page 54 Make Mackroon Page 55 Preserve Mulberries; Tart of Mdlers; A Past of Oranges & lemons Page 56 Preserve Oranges; Oyster Pie Page 57 Preserve pippins white; A Paste Royal in Spices; Candie Pears Plums or Apricock Page 58 Paste Royal White Page 59 A Fine Pudding; Dry Peaches Page 60 Italian Pudding; White Quince Cakes Page 61 Orange Chees Cakes; Rice chees Cakes Page 62 Bullas Chees; Warden tart; Oyl of Violets Page 63 Stew trout; flesh of Quinces Page 64 to make Calfs feet gelly From the back: To make Balm, wine Miss Peterhouse To make white Wine To Make Orange Wine Miss P Lodge; to Make Diet bread To make Currant Wine Mrs Meyres To Make Raison Wine Mrs Ellison; To Preserve Strawberrys Mrs Aislabie[?] Almond Flumery Miss Lidia Shore; To boyl Hens Mrs Newboald Jelly of Currans red or white; To preserve Lemons or Oranges, or Candy them To Make Rasberry wine Mrs Myres; To Make Birch wine Orange Wine Mrs Cowley To make a rich cake Miss Staniforth To Make Ginger Wine Mrs Stephenson To pickle green Almonds Miss Shore; to pickle onione Mrs Burton [late 17th-mid 18th cent]