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
Lumber Pie from second half of the 17th century
Marchpane from 1685
Paste of Genua from 1617
Pear Cakes for Lent from 1682
Plum Tart for Christmas c. 1675
Puff Paste Loaves/Buttered Loaves from second half of the 17th century
Shrewsbury Cakes from second half of the 17th century
Sir William Paston’s Meathe from 1669
To Stew Carrets 1654-1685