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A recipe for a "cabbage pudding," using minced veal, beef fat, herbs and spices, and wrapped in cabbage leaves before boiling.
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A recipe for making pudding
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A recipe for a sweet steamed pudding (dessert) with nutmeg, covered with blanched almonds and topped with a mix of butter, sack (a fortified white wine), and sugar.
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A method for preserving cinnamon bark by wrapping in linen cloth.
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A recipe for making ale with rooster meat (starts with ale that has already been brewed, as well as sack, a type of white wine).
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A recipe for a french bread, using flour, milk, butter, salt, yeast, and vinegar, baked in loafs.
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A recipe for baking biscuits with eggs, rose water, sugar, flour, and coriander seeds.
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A recipe for rye bread using caraway seeds and musk, risen in a coffin/coffer.
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A recipe for a pastry using eggs, sugar, flour, and caraway seeds, baked in small "coffins," or boxes/tins.
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Recipe for making seed cake, using caraway comfits.
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Recipe for making "marchpaine cakes," or marzipan cakes, using sugar, almonds, and rose water.
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A recipe for making a spice cake with a variety of spices and oranges.
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A recipe for a baked cake, using cinnamon, ginger, and currants.
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A recipe for making icing, and directions for icing a cake.
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A recipe for "French fritters" using flour, apples, orange flower water, and nutmeg, fried in fat.
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A recipe for making a great cake
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A recipe to make a baked caraway cake, using caraway comfits.
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This recipe gives instructions for preserving eggs using quicklime.
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This recipe gives directions for making a "cake" of currants by mixing currants with milk. May be incomplete; title may actually refer to "Wasel" Cake.
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A recipe for making shoe black (keeping shoes black).
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Inscription on the front page of the cookbook
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This recipe gives instructions for creating a red dye for wool, using brazilwood.
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This recipe gives instructions for creating a blue dye for wool, using logwood and verdigris.