Recipe book, early 18th centuryengManuscript, in a single hand, of a collection of 502 cooking recipes arranged in 14 sections, with such titles as Wet Sweet Meats; Dry Sweet Meats; Creams and Cheeses; Possetts and Sillibubs; Puddings and Pyes; Soups and Made Dishes; To Pickell; and The Side Dishes. These sections contain recipes for preserves; syrups; biscuits; dried fruit; jellies; creams; wines; and cakes; as well as savory dishes such as calves' foot pudding; hedgehog pudding; roast eel and lobsters; mutton; veal; shrimp; and chicken. These recipes are followed by a section titled Bills of Fare, which contains lists of exemplary first and second course dishes, accompanied by two bills of fare in illustrated formIn English.Printed endpapers from 16th century bible.Armorial bookplate of Martin of Ham, of Ham Court.Binding: full calf; gilt decoration. In gilt on spine: Cookery MS.