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Recipes copied in the first half of the 17th century, with a table of contents keyed to the numbers of the recipes, which
are numbered 1-79. The table of contents is divided into sections titled For Boil'd meats, For stewed Meats, To make Pasts
(pastries), Roast Meats, Fryed Meats, Sauced Meats, To Make Tarts, and Milk Meats (including puddings). The recipes in this
early group are closely related to the recipes of Elizabeth Grey, Countess of Kent, published in 1653 and 1687, but use earlier
orthography than the published versions. To this early section of the manuscript (f. 3-48, rectos only), a few recipes for
perfumes and cures (including for consumption, sore eyes, and heartburn) have been added by later hands on blank versos or
in lower margins. Later hands (17th- to early 19th-century) continued to add recipes, primarily medicinal (f. 49-63), including
cures for scurvy (attributed to Doctor Short), jaundice and toothache. The occasional culinary recipes include instructions
for preserving lemons, making elder vinegar and cherry brandy, and pickling cucumbers. Later hands also entered recipes from
the end with the volume turned upside down (f. 64-86). The first page at the end (f. 86v) is a table of contents that does
not correspond to the recipes in the manuscript. It is followed by medicinal recipes (including for worms, bleeding, eye
complaints, burns, coughs, another cure for scurvy attributed to Dr. Short, and purgatives) and a few culinary recipes.
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