Early 19th-century manuscript contains approximately 86 culinary recipes on 116 pages and a few laid-in sheets, in addition to about a dozen non-culinary (mostly household) recipes. The manuscript is divided into three main parts: "Soups," such as mulligatawny, white soup, carrot soup, and flemish soup; "Creams and Jellies," such as custard, lemon cream, and punch jelly; and "Puddings," such as cheesecake pudding and orange pudding. Other kinds of recipes, culinary (meats, fish, and pickled dishes) and non-culinary, appear between these parts. The manuscript is predominantly written in a single hand and some of the recipes are attributed.