Full title listed: Kochbuch. I and II Theil enthaltend eine ganz neue Samlung der ausgesuchtesten niedlichsten and besten Speisen von verschiedenen Gattungen Suppen, Fleisch-speisen, Zuspeisen an Fleisch = and Tasttagen, Pasteten, Eyerspeisen, Mehl = and Fastenspeisen, Fisc

Both books start with soups and go on to meat dishes and side dishes, for both meat and meatless days, pates, egg dishes, pastas, fish, puddings, tarts, doughs, small baked goods, dishes in aspic, and preserved fruits. On some soups, there are several variations like brain soup, egg barley soup, green bean, cauliflower, pheasant soup, etc. On page 20 there is a Hungarian beef tenderloin dish with pigeons in a sour cream sauce with sago. Some dishes are very unusual and not found in any other contemporary books, handwritten or printed, such as red bachelor button aspic over brook trout. There are recipes for veal sausages without casing, horseradish sauce flavored with vanilla, and many well known dishes of the time.

It is interesting that a Viennese dough which in the late 19th century was made from a mixture of flour and cooked mashed potatoes, in this book is made from a dough containing no potato at all. In the second volume there is one dish with potato as an ingredient.

Many of the pastries are flavored with fresh, preserved, candied, or dried fruits and chocolate is used very seldom.

It is definitely the work of a professional, giving not only exact measurements for its time, but good instructions for preparation. Both books have a completed index. It seems that the name on the frontispiece is a scribe who copied the book and not the chef who wrote it.