Early manuscript recipe book of a Countess of Hohenlohe written in black ink with the title and headings in red ink. It contains 243 recipes for soups, sauces, gravies, stocks and broths, pies, jellies, tarts, stuffings, marzipan, baked puddings, dumplings, sausages, squishes and mashes, cakes, beignets, pancakes, omelettes, wafers, food colourings etc. They can be sweets and savouries, sweet and sour or a combination of these. Main produces used are meats (ox, veal, beef, venison, lamb, tortoise and beaver tail); fish (pike, lamprey, grayling, trout, goby etc.) and shellfish (mainly crayfish); poultry (chicken, geese, capon, peacock, partridges, hazelhens and all sorts of wild birds). Vegetables, fruit cereals and nuts used are: cabbages, carrots, turnips, lemon, peaches, cherries and sour cherries, abricots, apples, pears, dates, figs, quinces, junipers, walnuts, a lot almonds and sultanas. Among the cheeses used are mainly Parmesan and Dutch cheese. Main spices are: pepper, ginger powder, mace, cinnamon, cloves, coriander, horseradish, saffron and even in one recipe sulfur! Other seasoning ingredients are: lots of sugar, rosewater, vinegar, lekvar, honey, malmsey and other wines etc. The often sophisticated recipes using rare and expensive ingredients and produces would have been used for the upper class and come from Germany, Hungary, Spain, England, Poland, The Netherlands and Bohemia.
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