Magdalenae Leebin zugehoriges Kochebuech.

With the pasted in Exlibris of "Harry Schraemli" the well-known collector, and a pasted in short description of the work.

After the 27-page table of contents (index) are some 20 pages of recipes, written at later dates in two or three other hands, with more than 20 full and half pages empty. This is a remarkably well-written book. The recipe titles are in beautiful early 19th century calligraphy and the text shows a professional scribe's work.

In front of page No. 1 are several pages of a contemporary hand, apparently bound into the book before the contemporary stamped pigskin on board binding, with metal clasps, was made. This section is 17 pages, and it is followed by a pictorial title page, consisting of an armorial shield on top of which two double-tailed lions are holding a five-pointed nobleman's crown. In the shield is the following text: Der wohl edlen frauen Mariae Magdalenae Leebin zugehoriges kochbuech so geschriben ist wordten anno 1714 Outside of the shield, from left and right are two long branches of laurel, and the outlines of the shield, as well as the inscription, are painted with liquid gold. For the crown and the lions, both black and brown ink are used, and traces of gold can be seen on the lions.

On page 442 is a remarkable illustration of a two-headed black eagle holding a scepter and a sword in its claws. On its breast is a red coat of arms on which is a white horizontal banner inscribed with the name "Hermann". The illustration is painted with black India ink and red watercolor, and is gilded in the appropriate places.

Several other less significant illustrations are in the book, among them one on page 72 showing the top decoration of a festive cake, decorated with different preserved fruits. On page 205, there is a sun or starlike round design with four spears and eight sun rays bursting out from it, and the design is overlaid with a cross. On page 226 is another festive cake top decoration. Some pencil practice drawings/ doodles on unnumbered pages at the back

The recipes are typical of the early 18th century. Some very elaborate and complicated soups, and a large number of fish dishes are some of the first characteristics. There are many unusual recipes, besides the customary bread and pastry dishes, are dumplings and other cooked dishes made from dried, sliced, grated or pounded stale bread. In Middle Europe during that time, as well as in England, stale bread was used as a thickening agent for soups, sauces and made dishes. The pastry section has some very unusual recipes such as: stuffed snowballs (baked merinque balls with a filling), a crayfish batter pudding, lemon souffle. Many of the usual baked goods of the time, such as apple cakes, kugelhofs, milk bread, short doughs, etc. are also represented. Index at the end of the professionally written section.