Rezepte:

1. Rissolles d’achis de champignons. (Le cuisinier françois, 1651)
2. Pets de putain. (Le cuisinier françois, 1651)
3. Oeufs à la Varenne. (Le cuisinier françois, 1651)
4. Oeufs mignons. (Le cuisinier françois, 1651)
5. Oeufs à la Portugaise. (Le cuisinier françois, 1651)
6. Nulle ambrée. (Le cuisinier françois, 1651)
7. Baignets de moëlle. (Le cuisinier françois, 1651)
8. Tourte de pistaches. (Le cuisinier françois, 1651)
9. Eine Hirschhorn= Sultze / noch anderst. (Vollständiges Nürnbergisches Kochbuch, 1691)
10. To make a Trifle (Mrs. Eales Compleat Confectioner, 1718-1742)
11. To make Rock-Sugar (Mrs. Eales Compleat Confectioner, 1718-1742)
12. To make all Sorts of Sugar-Paste (Mrs. Eales Compleat Confectioner, 1718-1742)
13. To make Chocolate-Almonds (Mrs. Eales Compleat Confectioner, 1718-1742)
14. To make Honycomb-Cakes of Orange-Flower-Violet of Cowslips (Mrs. Eales Compleat Confectioner, 1718-1742)
15. To make round Biscuit with Coriander Seeds (Mrs. Eales Compleat Confectioner, 1718-1742)
16. To make Savoy Biscuits (Mrs. Eales Compleat Confectioner, 1718-1742)
17. To make Blamange (Mrs. Eales Compleat Confectioner, 1718-1742)
18. To make Spanish-Butter (Mrs. Eales Compleat Confectioner, 1718-1742)
19. To make Trout-Cream (Mrs. Eales Compleat Confectioner, 1718-1742)
20. To make perfum’d Pastels (Mrs. Eales Compleat Confectioner, 1718-1742)
21. To make an Almond Tourt (Mrs. Eales Compleat Confectioner, 1718-1742)
22. To preserve Cucumbers (Mrs. Eales Compleat Confectioner, 1718-1742)
23. Mandel= Dorten von Gerben= Taig / oder Gogelhopff mit Mandeln. (Neues Saltzburgisches Kochbuch, 1718/19)