[Incipit:] Erster Absatz Von unterschiedlichen fasten Suppen

[Austria], 1801. Contemporary half-calf and marbled paper boards (very worn, scuffed, spine partly defective), gilt paper spine label, edges sprinkled red.

WITH FOUR HUNDRED THIRTY-ONE RECIPES IN GERMAN AND SEVENTY IN HUNGARIAN, this cookbook likely comes from the kitchen of a wealthy estate in south-eastern Austria.
After soups for fasting days, meat and fish ingredients dominate - chicken, beef, lamb, turtle, venison, pheasant, pike, carp, sturgeon, crayfish and anchovies. Throughout are foreign dishes like English roast, Bohemian tenderloin, French cake, Spanish cherry salad, "Indian pie" (with turkey meat) and Mackeroni. Desserts include pastries, Tyrolean Schneemilch ("snow milk"), chocolate cake, fruit salads and jellies. In good condition (some browning due to ferrous ink); a faded flyleaf inscription in Hungarian includes the year 1801 and the word "kitchen".