A typical mid-18th century household cookbook, starting with a large number of soup recipes for apparently the religious Roman Catholic household. It gives variations for the same soup for days when meat consumption is permitted and for the same dish for meatless days. As a rule the most important change is that the bacon, bacon fat, ham, or smoked meat which gives the flavor to pea soup, lentil soup, or other vegetables is replaced with oil, herbs, and spices, for the fast days. It has a very large number of dumplings, puddings, pies, and also baked good recipes. The recipes are well written and easy to follow. The book would give a student a rich source of information on mid-18th century agriculture and sociology as well as the gastronomical information.