This is a twenty page Viennese cookbook. The name Barbara Mully on the cover was written at the much later date in another hand. So most likely, it just names one of the owners who purchased or inherited the book. It is possible that the original owner was a professional cook who wrote down, in an even hand, well-known, often-made Viennese dishes, giving in most recipes, just the amount of the ingredients and not too many instructions on preparation. Included are recipes for Bavarian steamed raised dough, bisquit dough, Linzer torte, rum torte, Emperor's Kugelhof, Bohemian fried doughnuts, etc. There is a very interesting recipe for crayfish strudel. Among the recipes is one for marshmellow misspelled as "machmelon." It has recipes for whipped cream blanche mange, misspelled. Most likely these were the dishes she was not familiar enough with to attempt doing without the written notes.