Handwritten household cookbook by the same hand throughout. Definitely Viennese with many typically Viennese dishes from the 19th century. It uses old German measures no longer in usage. It includes main course dishes such as: veal lungs and hearts in sour cream sauce, steamed noodles, sweet green peas in cream, veal with lung strudel, and the pastries include: Linzer Torte, chocolate marzipan salami, meringue cakes, dessert dumplings with coffee cream sauce, cottage cheese strudel, cottage cheese noodles, corn bread, Emperor's bread, and dumplings filled with a fine hash of sweetbreads.

They are good recipes with sensible instructions, which could be used successfully today and give an interesting historic view of the Viennese kitchen in the early part of the 2nd half of the 19th century.