MANUSCRIPT. [A hand-written book of recipes. N.p.: circa 1650.] 189pp., manuscript, 8vo (191 x 137mm.) 95 leaves written recto and verso within 434pp. numbered in manuscript, by several legible hands within red ink borders, numerous blank leaves to rear, a few authorship initials in ink to margins, ‘K.S.’ and ‘W.E.’ (Browned, marginal spotting.) Contemporary full morocco, bronze clasps, g.e. (lacking latch, some scuffing). Note: many recipes for fruits and deserts and variations of orange dishes and marmalade, many recipes for ‘Quince’, apples, ‘Cytrons’, ‘Aprecocks’, ‘A French Barley Pudding’, ‘orange biskitt’, ‘mackroons’ and a few meat dishes ‘to make a calves head pye’, ‘piggeons pie’, ‘to bake rabbits in doublets’. The emphasis on preserving fruits and the variety of sophisticated fruit dishes and the use of ‘ambergreese’ [ambergris] suggests this was the cookery book of a relatively distinguished establishment.