The letter, number is section and recipe within section
Title Section
Anula Campana roots preserved a,1
Almonds in Leach a,27
Tlmond butter, to make a,57
Almonds into jelly a,58
Alliger, distilled b,16
Apples, kept dry all year a,47
Aqua rubea b,7
Aqua compofida of D Stevens b,8
Artichokes, kept long a,69
Bags, sweet to lie amon linnens d,35
Ball to take out stains d,3
Ball to wash with d, 8
Balm water b,5
Beaumanger c, 11
Beef roasted and kept long c, 18
Beef, powdered, kept long without charge c,19
Beef, fresh at the sea c, 20
Beauty for the face d,7,14-
Biscuit bread, or Frensh biscuit a, 19
Biscuit, called Prince Biscuit A, 20
Biscuit, called biscuitello a, 21
Blood of herbs b, 22
Borage, candied a, 11
Bottling of beer truly c, 27
Bottles, musty, helped c, 28
Bottle ale most exellent c, 32
Brawn to eat, tender and delicate c,13
Broom capers, preserved a, 37
Broiling without smoke c, 26
Bruise, helped d, 24
Butter tasting of spice or flowers c, 21
Cakes, sweet without spice or sugar a, 60
Candying of flowers a, 9, 53
Candying in rock candy a, 33, 42
Candying of orange peels a, 35
Candles hanging in the air c, 40
Capers of broom preserved a, 37
Capon boiled in white broth c, 5
Casting in sugar plate a, 13
Casting of sugar in party molds a, 43
Casting and molding of fruit a, 44
Cherries, preserved a, 8
Cherry pulp kept dry all year a, 45
Cherries dried in the sun a, 46
Cheese extraordinary c, 22
Chestnuts kept long a, 73
Chillblaines helped d, 15
Chine of veal or chicken, boiled c, 19
Cinnamon water b, 10
Coulis white and like jelly a, 55
Confits of all sorts a, 54
Conserve of prunes or Damsons a, 50, 52
Conserve of strawberries a, 51
Cucumbers, preserved a, 36
Cowslip paste a, 40
Cowslip water of vinegar of the color of the cowslip c, 34
Crayfish, kept long c, 31
Cream, clotted c, 23
Damask powder d, 1, 9
Damsons in marmalade a, 31
Damson pulp kept all year a, 45
Damsons in conserve a, 50, 52
Dentifrices (toothpaste) for the teeth d, 26
Distillation of herbs in a new manner b, 11
Drying of fruit in the sun a, 46
Egalantine water b, 20
Eryngo root, preserved a, 1
Extract of vegetables b, 19
Face, spotted or freckled, help for d, 6, 23
Face made fair d, 7, 14
Face full of heat, helped d, 11, 16-21
Face kept white and clear d, 12
Fish turned into paste c, 14
Fish, fried, kept long c, 17
Flesh kept sweet in summer c, 24
Flies kept from oil pieces c, 30
Flounder boiled in the French fashion c, 3
Flowers, preserved a, 7
Flowers, candied a, 9, 11
Flowers in rock candy a, 42
Flowers dried without wrinkling a, 63
Fruit, preserved a, 8
Fruit, how to mold and cast a, 44
Fruit, kept dry all year a, 45-47
Fruit, kept fresh for a long time a, 70
Gelly (jelly) crystilline a, 26
Gelly of fruits a, 29
Gelly of almonds a, 58
Gilliflowers, kept long a, 61
Gilliflowers, preserved a, 7
Gilliflower water b, 20
Gingerbread a, 22
Gingerbread, dry a, 23
Ginger in rock candy a, 33, 42
Ginger, green, in syrup a, 48
Ginger, candied a, 53
Gloves, to perfume d, 34
Gooseberries, preserved a, 8
Grapes, growing all year a, 62
Grapes, kept until Easter a, 64
Handwater, excellent d, 2, 28
Hands, stained, help for d, 5
Hands, freckled, help for d, 6
Hand water of Scotland b, 21
Hazelnuts, kept long a, 72
Hair, black, altered d, 30, 37
Hair, made yellow d, 36
Herbs, distilled in a new manner b, 11
Herbs, to yield salt b, 12
Herbs, to yield blood b, 22
Honey to yield spirit b, 13
Irish aquavita b, 9
Hyssop distilled in a new manner b, 11
Juice of oranges or lemons kept all year c, 35
Jumbles, to make a, 16
Larks, to boil c, 4
Lavender, distilled in a new manner b, 11
Leach of almonds a, 27
Leach a, 59
Leg of mutton boiled after the French fashion c, 7
Lemons in marmalade a, 41
lemon molded and cast a, 44
Lemon juice kept all year c, 35
Lettuce in sucket a, 32
Licorice paste a, 40
Lobster, kept long c, 31
Mace in rock candy a, 42
Mallard, to boil c, 6
Marchpane paste a, 12, 18
Marigolds, preserved a, 7
Marigolds, candied a, 9, 11
Marigold paste a, 40
Marmalade of quinces of damsons a, 31
Marmalade of lemons or oranges a, 41
May dew, clarified d, 33
Morphew (leperous eruption) helped d, 21-2
Mulberries in jelly a, 29
Musk sugar a, 29
Mustard meal c, 25
Mustiness, helped or preserved in water b, 24
Nutmeg in rock candy a, 33, 42
Nutmeg, candied a, 53
Nuts molded and cast off a, 44
Nuts, kept long a, 72
Oranges, preserved a, 34
Orange peel, candied a, 35
Oranges in marmalede a, 41
Oranges molded and cast off a, 44
Orange juice kept all year c, 35
Oysters, kept long c, 15
Paste of flowers a, 14,40
Paste of Novie/Nouie a, 15
Paste to keep one moist a,17
Paste called puffed paste a, 24
Paste, short without butter a, 25
Paste of Genua (Genoa?) of Quinces a, 30
Paste of Fish c, 14
Pears, molded and cast off a, 44
Pears, kept dry a, 47
Perfumes, delicate, and suddenly made d, 31
Perfuming of gloves d, 34
Pike bliled in the French fashion a, 10
Pigeons made from sugar paste a, 10
Pigeons, boiled with rice c, 9
Pig to sauce c,1,2
Pigs feet boiled after the French fashion c, 8
Plums, preserved a, 8
Plums, dried in the sun a, 46
Pomander, to make d, 4
Pomander, renewed d, 32
Pomade, an excellent one for the face d, 13
Pomagranates, kept long a, 68
Preserving of roots a, 1
Preserving of cucumbers a, 36
Prunes in cconserve a, 50, 52
Pulp of fruit, kept all year a, 45
Quidinia (jelly) of Quinces a, 28
Quinces, Genoa paste ot a, 30
Quinces in marmalate a, 31
Quinces kept dry all year a, 47
Quinces kept long a, 67
Rabbits made from sugar paste a, 10
Raspberries in jelly a, 29
Roots, preserved a, 10
Roots, candied a, 53
Rosa Solis (Cordial) how to make b, 6
Rosemary flowers, candied a, 9
Rose leaves, how to dry a, 36
Rose syrup a, 53
Roses, preserved a, 7
Roses and rose leaves, candied a, 9, 11
Rose paste a, 40
Roses, kept lon a, 61
Rose leaves, dried without wrinkles a, 63
Rosewater, distilled at Michaelmas b, 14
Rosewater, distilled in a speedy manner b, 15
Roses, to yield a spirit b, 17
Rosewater most excellent b, 18
Rosewater without discoloring the petals b, 23
Rosewater and oil drawn together b, 25
Rosewater the color of the rose c, 34
Rose vinegar the color of the rose c, 34
Rose vinegar made in a new fashion c, 41
Salad oil, purified with great taste and smell c, 36
Salmon, kept fresh for a long time c, 16
Salt of herbs b, 12
Salt, delicate for the table c, 38
Sausages of Polonia c, 14
Sytup of violets a, 4
Syrup of roses a, 5
Sparrows, boiled c, 4
Spirits of wine extraordinary b, 1
Spirits of wine ordinary b, 2
Spirits of spices b, 3
Spirits of wine tasting of any vegetable b, 4
Spirit of honey b, 13
Spirit of herbs and flowers b, 17
Skin, white and clear d, 2
Sunburn relief d, 22
Stove to sweat in d, 27
Strawberries in jelly a, 29
Strawberries in conserve a,51
Sucket of lettuce stalks a, 32
Sucket of green walnuts a, 49
Sugar, musked a, 29
Sugar paste to mold fowl a, 10
Sugar plate to cast in a, 13
Sugar plate of flowers a, 14
Sugar plate to color a, 38
Sugar cast in party molds a, 43
Sugar, smelling andt tasting of cloves or cinnamon a, 71
Teal (duck) boiled c, 6
Teeth, kept white and sound d, 10, 25, 26
Thyme, distilled in a new manner b, 11
Trosses for the sea (sea sickness remedy) a, 39
Vinegar, distilled b, 16
Vinigar, clarified c, 37
Violet syrup a, 4
Violet paste a, 40, 41
Violet water or vinegar the color of the violet c, 34
Usquebaugh, Irish water of life b, 9
Wafter, how to make a, 56
Walnuts made into suckets a, 49
Walnuts kept fresh for a long time a, 65, 66
Wardens kept dry all year a, 47
Washing water, sweet b21, d 2, 28,29
Whites of eggs, broken speedily c, 29
Wigeon (type of duck) boiled c, 6
Wine, tasting of wormwood made speedily c, 33
Ytch (itch) remedy d, 21
Æduin of Skye 