Manuscript containing mostly culinary recipes from the 18th and 19th centuries. The bulk of the recipes are from the early 18th century and written in two hands. Most concern fruit preserving (23 recipes) and fruit and flower wines (10 recipes). Other early 18th-century recipes include little cakes, stewed dishes, fried pasties, pickles and souses, a collar of beef, potted beef, other meat dishes, and a few medicinal receipts. Three later recipes are also found; one is from the late 18th century or later, and the other two are copied from Eliza Acton's Modern Cooking for Private Families, published in 1846.