Boiled Capon from L’Ouverture de Cuisine from 1604

Candied Orange Peel from the 17th century

Chocolate Cream from the late 17th century

Excellent Small Cakes from 1669

Jumbals from 1623 and 1685

Marchpane from 1685

Paste of Genua from 1617

Pear Cakes for Lent from 1682

Plum Tart for Christmas c. 1675

Sir William Paston’s Meathe from 1669

To Stew Carrets 1654-1685