The recipes include: To make Past of Oranges; Observations in drying; To make a Whitepott; To preserrve Quinces white; To doe Quinces redd; To make Past; To make Marchpane=stuff; To make past of Apples; To make Marmalad of Orenges; To make Roseberry Cakes; To make Raspberry Cakes, To make Bisket Cakes; To make Marmalad of Abricots; To make Jumbles; To make Maccarones; To make Buttered Loaves; the best kind of perfuming Cakes to Burne; The Ordinary Sort of perfuming Cakes; To make F Singlas; To make Puff & Past, very double & good; To make Quince Cakes; To make Marmalad of Abricots; Marmalade of Abricots; To praeserve Cherries in Gelly; To preserve Quinces redd; To make red Marmalad of Quinces; To make Queddrink a Ruby colour (pippin apples); To make Quiddrink an Amber colour; To make Past of Genova some like Leaves & some like Plums with stalks, and stones some white plums some redd; To Candy all kinds of rootes fruites & Spices; To make Biskettello; To make Orengeau o Py; To make Sugar Cakes; To make a sodden Sallet; to preserve Leamans; To preaserve Quinces white or yeallow.